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Tama Konnyaku – Konnyaku, Origin, Recipes and Eating places

Yamagata Prefecture is well-known for its lovely landscapes, just like the beautiful Yamadera temple and Mount Zao. It’s additionally well-known for its stress-free scorching springs (or onsen). On the subject of meals, Yamagata is in style for its tasty fruits, particularly cherries. However that’s not all – the area has quite a lot of scrumptious dishes to supply, together with a singular one referred to as Tama Konnyaku. On this article, we’ll deal with studying all about this Konnyaku.

What’s Tama Konnyaku?

Tama Konnyaku is quite a lot of konnyaku that’s made by rolling and boiling with out using molds or shaping instruments. It is available in differing kinds, together with white and black konnyaku, in addition to colourful variations that incorporate components like purple pepper, seaweed, and sesame. Including Tama Konnyaku to dishes resembling simmered dishes or oden can create a vibrant accent. Nevertheless, in Yamagata, the locals’ favourite is the soy sauce-flavored Tama Konnyaku, recognized for its savory style.

To arrange Tama Konnyaku, cooks kind the konnyaku paste into small balls and boil them in a flavorful soy sauce broth. The konnyaku absorbs the savory soy sauce, infusing it with a wealthy and appetizing style. The result’s a pleasant mixture of softness and chewiness, with a touch of sweetness from the soy sauce. You may get pleasure from Tama Konnyaku on skewers, which making it a handy and pleasurable snack at festivals, occasions, and vacationer spots because the skewered Tama Konnyaku items are visually interesting and simple to deal with.

About Konnyaku

Konnyaku has its origins within the Indochinese Peninsula. It’s a kind of processed meals constituted of the tuber of a plant referred to as the “konnyaku potato” or “konnyaku ball,” which belongs to the Araceae household. The konnyaku potato is initially from the Indochinese Peninsula and is nicknamed “elephant’s foot” due to its form. Even immediately, there are various various kinds of konnyaku potatoes that develop naturally in Southeast Asia, with round 130 recognized species. These varieties are totally different from Japanese konnyaku potatoes by way of their traits and don’t comprise konnyaku glucomannan, a dietary fiber. This implies they don’t solidify when processed and can’t be used to make konnyaku.

Due to this, konnyaku is principally cultivated for consumption in Japan and a few elements of China, with Japan being the principle nation the place it’s broadly loved. Konnyaku was launched to Japan across the sixth century, alongside the unfold of Buddhism from China. Nevertheless, the precise particulars of its introduction will not be clear.

Historical past

Tama Konnyaku in dishTama Konnyaku in dish
画像提供元 : やまがたの広報写真ライブラリー

Tama Konnyaku has grow to be immensely in style in Yamagata and throughout Japan. However have you ever ever puzzled the way it all started? On this part, we are going to discover out the historical past and origin of this superb dish!

The origin

Tama Konnyaku has a wealthy historical past relationship again to the early twentieth century in Yamagata Prefecture, Japan. It originated from the konnyaku specialty retailer, “Sensaiyama Konnyaku,” established in 1926 on the foot of Mount Chitose. This retailer is credited with creating the beloved dish.

The enduring “Yamadera” temple, formally generally known as Hojusan Risshakuji Temple in Yamagata Metropolis, additionally performed a big position in Tama Konnyaku’s historical past. In the course of the Heian interval, the temple included konnyaku into its vegetarian delicacies. The famend monk Jikaku Daishi, also referred to as Ennin Osho, introduced konnyaku from China and popularized its use within the temple’s meals. This led to the widespread consumption of konnyaku all through the area.

Tama Konnyaku’s these days cultural impression

As we speak, Tama Konnyaku holds a particular place in Yamagata’s meals tradition. It’s cherished as a soul meals, loved by each locals and guests. The dish consists of small, spherical konnyaku items skewered and served at numerous occasions, festivals, and vacationer spots in Yamagata. Its recognition stems from its distinctive mixture of flavors and textures.

With its long-standing historical past and enduring recognition, Tama Konnyaku continues to represent Yamagata’s culinary heritage. It delights those that have the chance to expertise its deliciousness, making it a treasured deal with for all.


Tama Konnyaku FAQ

How can I discover Tama Konnyaku?

You may usually discover it at festivals, vacationer websites, cherry blossom viewing occasions, and numerous celebrations as it’s a handy and transportable snack, making it a preferred selection for quick meals lovers.

When is the perfect time to get pleasure from Tama Konnyaku?

Whereas Tama Konnyaku could be loved all year long, many individuals discover it significantly scrumptious through the colder seasons. The heat of the dish provides to its comforting enchantment, making it an ideal deal with throughout chilly climate.

Methods to make Tama Konnyaku at house?

Directions to make Konnyaku (normal technique)


Konnyaku powder (obtained from dried and processed konnyaku potatoes)
Slaked lime (for making lime water)



Heat Water Mixing


Warmth water to a temperature of 50-70 levels Celsius.


Regularly add konnyaku powder to the nice and cozy water whereas stirring constantly.


Combine properly till the konnyaku powder is completely mixed with the water.


Set the combination apart and let it sit for some time.


Lime Water Addition


Dissolve slaked lime in heat water to create lime water.


Add the lime water to the konnyaku combination from step 1.


Combine the components rapidly and vigorously, making certain they’re evenly mixed.


Knead the combination to realize a uniform consistency.


Molding and Setting


Pour the konnyaku combination into an oblong mould.


Enable the combination to sit down undisturbed for roughly half-hour to 1 hour.


Throughout this time, the konnyaku will begin to set and agency up.


Boiling and De-Bittering


Fill a pot with loads of water. Carry the water to a boil.


Fastidiously place the konnyaku block into the boiling water. Boil the konnyaku for half-hour to 1 hour to take away any bitterness.


Cooling and Soaking


Take away the cooked konnyaku from the boiling water.


Rinse it with recent water to chill it down.


Place the konnyaku in a container stuffed with water. Change the water often, permitting the konnyaku to soak for half a day to take away any remaining bitterness.

Recipe for Tama Konnyaku


Elements Quantity
Tama Konnyaku 20 items
Soy sauce 2 tbsp
Dried squid As wanted
Ready mustard As wanted
Skewers 4



Flippantly stir-fry the Tama Konnyaku

In a pot, place the Tama Konnyaku and provides it a delicate stir-fry. This step helps improve the feel and taste.


Add soy sauce and torn dried squid


Pour 3 tablespoons of soy sauce into the pot with the stir-fried the Konnyaku.


Add torn items of dried squid to the combination. Proceed stir-frying to mix the flavors and coat the Tama Konnyaku with the savory soy sauce.


Skewer the Konnyaku

Take the skewers and punctiliously thread the Konnyaku onto every one. Be sure to distribute them evenly among the many skewers.


Add ready mustard and revel in

If desired, you may apply a desired quantity of ready mustard to the skewered Tama Konnyaku. This provides a spicy kick to the dish. As soon as prepared, you may get pleasure from it now as a scrumptious snack or appetizer! Itadakimasu!


The place to get pleasure from Tama Konnyaku?

Tanno konnyaku (丹野こんにゃく)

Tamago Konnyaku in Tanno Tamago Konnyaku in Tanno
出典: 丹野こんにゃく公式サイト

Tanno Konnyaku is a well-known specialty from Yamagata, cherished for its tama konnyaku. It has gained consideration within the media, together with different konnyaku treats like sashimi konnyaku and tapi konnaku. These scrumptious konnyaku sweets not solely style nice but in addition provide well being advantages in your physique. Let’s expertise the distinctive flavors of Tanno Konnyaku and revel in their distinctive konnyaku creations!

Tackle: Japan, 〒999-3224 Yamagata, Kaminoyama, Minazawa, 諏訪前608-1
Telephone quantity: 023-674-2351
Enterprise hours:
Memento Store: 9:00 AM – 4:30 PM (till 5:00 PM on weekends solely)
Eating Space: 11:00 AM – 3:00 PM (till 3:30 PM on weekends solely)
(Shut on Tuesday)
Web site: https://tannokonnyaku.co.jp

Chitoseyama (千歳山 こんにゃく店)

Tama Konnyaku with sauceTama Konnyaku with sauce
出典: 農林水産省「うちの郷土料理」

Chitoseyama Konnyaku, a historic and famend restaurant in Yamagata, is a must-visit vacation spot for konnyaku lovers. Their specialty, tama konnyaku, is simply one of many pleasant choices they provide. Priced at an inexpensive 660 yen, their Kon Teishoku set meal consists of flavorful dishes like beef and shredded konnyaku stew, sashimi-style konnyaku, pickles, miso soup with wheat gluten and shredded konnyaku, and rice. With their dedication to high quality and scrumptious konnyaku creations, it’s a spot you gained’t wish to miss whereas go to Yamagata.

Tackle: 3 Chome-14-1 Matsuyama, Yamagata
Telephone quantity: +81236236669
Enterprise hours: 11:00–18:00 (Shut on Monday and Tuesday)
Web site: https://www.maruyama-yamagata.com/blank-2


Tama Konnyaku, a standard dish in Yamagata’s culinary tradition, is a must-try for these in search of genuine native flavors. This distinctive delicacy options massive konnyaku items soaked in a flavorful broth, leading to a satisfying and scrumptious style. To expertise the essence of Yamagata’s delicacies, we suggest attempting your hand at making it at house. Whereas recipes are available, the expertise of exploring and experimenting with flavors could be rewarding. Alternatively, for these in search of a handy choice, we additionally suggest visiting native eating places in Yamagata specializing in conventional delicacies, the place Tama Konnyaku is more likely to be served as a part of their menu.

In case you are all in favour of Yamagata delicacies, click on right here to search out out or see under!

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