Yamagata Prefecture is the number one consumer of konjac in Japan! Is boiled konjac the most popular recipe?

You can almost always find konnyaku balls on skewers for sale in any tourist spot in Yamagata Prefecture!

Typically, there are 3 to 4 konjac balls on a single skewer.
The low price of 100 to 150 yen per skewer, combined with the aroma of soy sauce, makes it irresistible to resist buying one.

this simmered konjac ball dish is a popular and affordablesoul food of Yamagata PrefectureIt's no exaggeration to say that

We will introduce the appeal of tama konnyaku, which you can always find at festivals

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Do people from Yamagata Prefecture like konjac?

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

While there are snacks made using konjac powder, ball-shapedkonjacpopular in Yamagata, to the point where it's said, "Is there anyone in the prefecture who hasn't eaten it?"

The most popular dish is tama-konnyaku, not the triangular or square konnyaku found in oden and other dishes, and tama-konnyaku stew is inseparable from tourist spots and festivals

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In the Kaminoyama area of ​​Yamagata Prefecture,a restaurant specializing in konnyaku dishescalled "Konnyaku Bansho," where you can enjoy a variety of creative konnyaku dishes, including simmered konnyaku balls.

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

Konnyaku Guardhouse <Information>

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

Google Map

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Why round konjac?

One theory suggests thatduring times when rice was scarce, konjac was used as a substitute for dumplings to reduce the amount of ingredients needed, and it was rolled into balls, skewered, and eaten.

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's not a time-consuming process to make; just boil a large amount in a large pot and place 3-4 pieces on skewers (disposable chopsticks) so that you can eat them easily in between farm work without having to wash your hands.What's more, it's still delicious even when cold, which is probably why it became popular in this form

Since it doesn't require any dishes and can be eaten without sitting down, it has spread to tourist areas and is now known nationwide as a popular local dish

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Is konjac nutritious?

To put it simply... yes,it exists.

Konjaccalciumcontains

It is said to have a detoxifying effect, and people have long enjoyed eating konjac as a way to cleanse the body of unnecessary toxins

is contained in konjac"mannan,", is considered to be highly effective among dietary fibers in preventing and eliminating the formation of harmful substances.

You may have heard something like "Mannan ○○○~♪" in some product advertisements

This is especially good news for those who suffer from constipation. Konjac cleanses the intestines and stimulates bowel movements, making it the perfect food for this purpose

Furthermore, konjac rootceramidescontains a lot of

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

Unfortunately, Gunma Prefecture is the top producer, whileYamagata Prefecture is in sixth place(as of 2019).

While it didn't make it into the top 5 in production volume,the reason it ranks number one in consumption nationwide seems to be driven by people's love for konjac.

Of course, it is also grown in Yamagata Prefecture, but because it is a snowy region, it is probably quite difficult to increase production

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

Boiled tama-konnyaku is sold not only at tourist spots within the prefecture but also at day spas and other places, but it is actually also commonly made in individual households

Tamakonni recipe

What you need

• ball konjac
• Dried squid (shoe legs only)
• soy sauce
• Mirin or sake

How to make it

1. Put the konnyaku balls into an empty pot and dry-fry them. By putting the konnyaku in an empty pot, excess water can be removed, making it easier for the soy sauce to soak in
2. Once the konjac is dry-fried, add soy sauce and mirin (sake) so that the konjac is submerged. Add the dried squid and simmer
3. Once boiling, reduce heat to low and when the konjac has soaked in the color of soy sauce, it is ready to eat

It tastes even better if you add mustard

Of course it's great piping hot, but it's also delicious served cold in the summer, and you can easily eat it all up even when you don't have much of an appetite

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summary

A delicious and easy konjac recipe that could even be considered a "health food."

For the people of Yamagata, which has the highest konnyaku consumption in Japan, boiled ball konnyaku is so beloved that it could be called soul food. Nowadays, it seems to have become a popular item to order online or as a souvenir from Yamagata

We recommend boiled ball konjac, which can be eaten as a snack, as it helps cleanse the stomach, gives you a feeling of satisfaction after eating, and may also be useful for dieting

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