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Tama Konnyaku(Ball-shaped konjac) ｜ Our Regional Cuisines

  • Yamagata Prefecture

    Tama Konnyaku(Ball-shaped konjac)

Tama Konnyaku(Ball-shaped konjac)

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  • Main lore areas

    All over the prefecture

  • Main ingredients used

    Ball-shaped konjac, soy sauce, dried squid soup stock

  • History/origin/related events

    "Ball-shaped konjac", nicknamed Tamakon, is the soul food of the people of Yamagata Prefecture. As the name suggests, it is a spherical konjac about 3 cm in diameter and is sold on skewers at tourist attractions and event halls. While square konjac and konjac noodles are popular throughout Japan, "ball-shaped konjac "is a food culture unique to Yamagata Prefecture. The origin of the ball-shaped konjac is said to be Chitoseyama Konnyaku, a konjac specialty store located at the foot of" Chitoseyama Mountain", which was established in 1926.
    The temple that is closely associated with konjac is "Hoshuzan Risshakuji Temple", also known as "Yamadera", in Yamagata City. The temple was founded in the Heian period, and its founder, Jikaku Daishi (monk Ennin), brought konjac back from China and began using it in the temple's vegetarian dishes, which later became popular among the local residents. This eventually led to the spread of konjac throughout the prefecture.
    Currently, "ball-shaped konjac" is sold at restaurants and stalls in the vicinity of the temple. Since one has to climb the 1015 steps to get to the temple's main sanctuary, it has become popular among tourists as "chikara-konnyaku" (power konjac) to eat before the climb.
    Tamakon is a registered trademark of Hiranoya Co.

  • Opportunities and times of eating habits

    It is usually sold at festivals, sightseeing spots, cherry blossom viewing events, etc., and is often eaten as a fast food. Pre-seasoned ball-shaped konjac is sold in various sizes, including large and small bags, at supermarkets and stores, and is also made by ordinary households.
    Although it is eaten all year round, "the warm ball-shaped konjac" during the colder months tastes better.

  • How to eat

    It is most popular to cook it without water, using only soy sauce. It is also often eaten with a English mustard paste.

  • Efforts for Preservation and Succession

    (Overview of the tradition, preservation society, use of SNS, modern efforts such as commercialization, etc.)
    While konjac consumption is declining year by year nationwide, there are konjac restaurants in Yamagata Prefecture that specialize in konjac cuisine, which is rare in Japan, and offer kaiseki cuisine that is all about konjac. They also offer konjac that mimics sashimi, such as konjac with spicy shrimp and squid, and konjac that mimics shark fin and more.

RECIPE

Ingredients (for 4 skewers)

  • ball-shaped konjac 20
  • soy sauce 3 tbsp
  • Japanese common squid as needed
  • Some English mustard paste as needed
  • skewers 4

How to cook

  • 1. Lightly roast ball-shaped konjac in a pan.

  • 2. Add soy sauce and squid, and stir-fry.

  • 3. Thread squid onto skewers and serve with spicy sauce if desired.

provider : Recipe provided by: Yamagata Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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