Image: Wikimedia Commons
Tama konnyaku is a local specialty said to be a soul food for the people of Yamagata Prefecture: konjac rolled into balls about 3 cm in diameter, skewered, and simmered slowly in a soy-sauce-based broth. It is said to have originated when Jikaku Daishi, who founded Yamadera (Risshaku-ji Temple) in the Heian period, used konjac he had brought back from China in the temple's shojin (Buddhist vegetarian) cuisine; the practice later spread to nearby residents and took root throughout the prefecture. Flat konjac and shirataki (thread-like) konjac are found all over Japan, but the style of skewering it into balls and eating it while walking — 'tama konnyaku' — is a food culture unique to Yamagata. It is a beloved street-food staple at festivals, tourist spots, and cherry-blossom-viewing stalls, and it is typically eaten with a dab of hot mustard (neri-garashi).
Origin
It is said to have begun when Jikaku Daishi Ennin, who founded Yamadera (Risshaku-ji Temple) in Yamagata City during the Heian period, used konjac he had brought back from China, where he had gone to train, as part of the temple's shojin cuisine. Over time this food culture spread to the residents around the temple gate and beyond, and the custom of eating konjac is said to have gradually taken root across the entire prefecture.
History
The distinctive style of rolling flat konjac into balls and skewering it spread widely, becoming established as a street-food favorite sold at stalls at festivals and tourist spots. At Yamadera in particular, it is loved by tourists as 'chikara konnyaku' (strength konjac), eaten before or after climbing the 1,015 stone steps, and it has become known as one of Yamagata's representative local specialties.
Features
It is characterized by konjac rolled into balls about 3 cm across, skewered, and simmered slowly in a soy-sauce-based broth so the flavor soaks all the way through. It is a fast-food-like item that can be enjoyed casually at stalls during festivals, at tourist spots, and at cherry-blossom-viewing and other events, and it is typically served with a dab of hot mustard. It is said to taste even better when eaten warm during the colder months.
Main Ingredients
Food Culture
Tama konnyaku is loved as a casual, everyday fast food enjoyed at stalls during festivals, at tourist spots, and at cherry-blossom-viewing and other events, and among Yamagata locals it is affectionately known and eaten daily under the nickname 'tamakon.'
How It Differs from Home Cooking
At home, flat konjac or shirataki konjac is often used as an ingredient in hot-pot dishes, whereas serving tama konnyaku on its own, skewered and simmered in broth, is a street-food style unique to festivals and tourist spots.
Famous Shops
丹野こんにゃく こんにゃく番所
山形県上山市皆沢字諏訪前608-1
A shop located in the former post town of Narage-juku. It prepares its konjac with natural spring water welling up at the checkpoint (bansho) site and serves tama konnyaku simmered in a secret sauce, as well as konjac kaiseki-style course meals.
View details →| 山形名物 玉こんにゃく（清川屋） | A souvenir product that lets you take home seasoned tama konnyaku on skewers in bulk. A set of seasoned skewered tama konnyaku (4 balls x 10 bags) sells for around 1,900 yen.Where to buy →PR |
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