The ball densely it is the ya [ku]
Will everyone, probably know the Yamagata ball arum root?
Recently as considerably become measure, some days ago with puzzle and the Ginza seven Chome, it was said.
—–The ball arum root it is tasty, is, don’t you think? n/a

Yamagata Hanami and missing in the celebration it is not possible, “skewer densely is the ya [ku]”, very now, both the inland and Shonai is ball kon, but (is just Shonai whether or not) to do former times, like this it was and it was something which cuts the arum root in the angle about of 3cm. Being eaten often the home of any, the normal arum root bought n/a big arum roots which come off, either how was not unusual, is.

When store such as inferior confectionary, large format burning house and vegetable store first always the arum root pot comes after the gu being boiled, the pu it is the pu it is point to the smell of the soy sauce, the auntsan of the store does and can sell, taste from those which try to order sticking to the skewer, and sticking, you say that it leans in the edge of the pot,…
As for the skewer arum root, it was not not putting the boiled rice and was the te snack.

Approaching to the store of arriving (to accumulate, even place you say, in the school return), to surround the pot, by your sticking (they were ten Yen with mostly 5,) Hough Hough eating in the skewer, with, when becomes also the regular, sinking to the bottom, you digging out the ru boiling drying
“The bowl ya – it is! Boiling it dries and is possible to eat?”
「i say、na eat」of、before the answer is returned、another in the mouth。 this is delicious but it is salty、and。

still、teahouse of the super stores and the park entrance、shop for athletic、are sold in the summer bathing beach etc.。
in these days、we will also be on sale only broth konnyaku、also seems to have become able to order on the net with a ball configuration taste。
i tatte ~tsu、since japan is such that consumption of konjac、yamagata。production volume in japan but i want it, gunma。

that is seasoned、among anchovy is（dried roasted）although similar in、and go towards the inland、there also seems to boil together with the local cuttlefish。
who is also very rough boiled、rather than in the anchovy broth、i cook with anchovies and death itself。in addition、dari or massaged with salt boiled konnyaku is not any。

ball of life konnyaku heat、please try all means once you eat boiled shino mama。is easy。is it safe to lunch the next day when the remaining。since a cold is also delicious when cold。（said that the small々but are inconsistent、you know if you eat。）

◆◆ the next page tamakon’nyaku boiled in soy sauce

konnyaku ball
● tamakon’nyaku boiled in soy sauce

material
konjac ball2〜3bag、water or broth90cc、tablespoon soy sauce3、tablespoon sake3、just a little sugar々、the anchovy2〜3this

how to make
1. poured into a colander konnyaku、wash、poured into the pot、remove the head and belly of anchovy、fold in half put。
◆ konnyaku such overlap、please use a small pot。

2. add seasoning、over to the fire、after boiling to simmer、then the lid slightly away、simmer。
the photo above is the amount of sugar。（ride around the tip of the index finger）

3. after niagari soon come with appetizing color to konjac。

skewered、serve with mustard paste。

◆◆ also of interest previous page