Yamagata Prefecture has the highest consumption of konjac in Japan! Is boiled konjac the most popular recipe?

Must visit tourist spots in Yamagata Prefecture! So much so that they sell tama konnyaku on skewers.

Usually, there are 3 to 4 pieces of konnyaku on each skewer.
The low price of 100 yen to 150 yen per skewer and the scent of soy sauce will make you fall in love with it, and you won't be able to resist buying it.

It is no exaggeration to say that tama konjac stew is a popular Yamagata soul food

We would like to introduce you to the charm of Tama Konnyaku, which you can always see at festivals.

---

Do Yamagata Prefecture residents like konnyaku?

Konjac is also popular as a food that is useful for dieting.

There are snacks made using konjac flour, but in Yamagata, tama konjac is especially popular, to the point that it is said, "Is there anyone in the prefecture who hasn't tried it?"

The most popular dish is tama konnyaku, not the triangular or square konnyaku found in oden and other dishes, and tama konnyaku is an inseparable part of tourist spots and festivals.

View this post on Instagram

A post shared by Tanno Konnyaku (@tanno_konnyaku)

In the Kaminoyama area of ​​Yamagata Prefecture, a konjac specialty restaurant called Konnyaku Bansho , where you can enjoy a variety of creative konjac dishes, including boiled balls of konjac.

There are many items that you would never guess are made from konjac, and the shop is bustling with customers on holidays.

Konjac Store <Information>

• Name: Narashitajuku Tanno Konnyaku (Konnyakubansho)
• Address: 608-1 Suwamae, Minazawa, Kamiyama City, Yamagata Prefecture 999-3225
• Phone number: 023-674-2351
• Official URL: https://tannokonnyaku.co.jp/

Google Map

---

Why round konnyaku?

One theory is that it originated when, during a time when rice was scarce, people would roll konjac into balls and skewer them to eat as a substitute for dumplings, in order to save on ingredients

Instead of rice dumplings, they used ball konnyaku...it's like a horse out of a gourd that this desperate measure has now surpassed the original rice dumplings to become a favorite with everyone.

It doesn't take much time to make, and if you boil a lot in a large pot and put 3 to 4 pieces on skewers, you can easily eat it in between farm tasks without having to wash your hands, and it's delicious even when it's cold. It seems that it has settled into this form.

Because you don't need any utensils and you don't even have to sit down to eat it, it has spread to tourist destinations and has become known as a popular local dish throughout the country.

---

Is konnyaku nutritious?

To cut to the chase...yes, there is.

Since konjac contains calcium

It is said to have detoxification properties, and has long been a favorite for eating konjac to clean things that are unnecessary for the body.

"mannan" contained in konjac is said to be highly effective in preventing and eliminating the production of harmful substances among dietary fiber.

You may also hear it in some product advertisements, such as mannan○○○～♪.

This is especially good news for those suffering from constipation. Konjac cleans the intestines, and by stimulating it, it is the perfect food that will help you to defecate.

Furthermore, konjac potatoes "ceramide ," so it can be expected to prevent dry skin!

---

Yamagata is the No. 1 consumer of konjac! But does it also produce it?

Unfortunately, Gunma Prefecture is the top production volume and Yamagata Prefecture is the sixth. (As of 2019)

Although it didn't make it into the top five in terms of production volume, it seems that the reason why it ranks No. 1 in the country in terms of consumption is because of its love for jade cones.

Of course, it is also cultivated within Yamagata Prefecture, but since it is an area with deep snow, it may be difficult to increase production.

---

Tamakonni (boiled egg stew) that can be made at home

Tama konnyaku stew is sold not only at tourist spots in the prefecture but also at day-trip hot springs, but it is also often made at home.

Tamakonni recipe

What you need

• Tama konnyaku
• Surume (lower legs only)
• soy sauce
• mirin or sake

How to make

1. Put the tama konnyaku in an empty pot and dry roast it. By emptying it, you can remove excess water and make it easier for the soy sauce to soak in.
2. Once the dry roasting is complete, add soy sauce and mirin (sake) so that the konjac is submerged. Add dried squid and boil together.
3. Once it boils, turn the heat down to low, and when the konnyaku is well stained with the color of soy sauce, it's ready to eat.

Adding mustard makes it even more delicious.

Of course you can eat it piping hot, but it's also delicious eaten cold in the summer, and you can eat it in one go even when you don't have an appetite.

---

summary

A delicious and easy konjac recipe that can be called a "health food".

For Yamagata residents, the largest consumer of konjac in the country, fried tuna konjac is so popular that it can be called a soul food. Nowadays, it seems to be a great item to order or as a souvenir from Yamagata.

We recommend konjac stew, which helps cleanse your stomach, makes you feel satisfied after eating, and can be eaten as a snack.

---