
We cut konnyaku (konjac cake) many different ways in Japanese cuisine depending on the dish. For simmered and celebratory dishes, we often use a decorative cutting technique so it resembles auspicious woven horse reins called tazuna (手綱). In this simple tutorial, I’ll show you How to Make Tazuna Konnyaku with one incision and a simple twist.
See how I use tazuna konnyaku in my Oden and Chikuzenni (Nishime) recipes!

What is Tazuna Konnyaku?
Tazuna konnyaku (手綱こんにゃく) is a simple Japanese cutting technique that gives konnyaku (konjac) a twisted shape that looks like narrow-strap horse reins (tazuna) with interwoven braids. This shape adds elegance and symbolizes good fortune. What’s more, the increased surface area improves flavor absorption. Therefore, we often use tazuna konnyaku in chikuzennni, bento boxes, and Osechi Ryori (New Year’s foods).


Types of Food for Tazuna Cut
Tazuna konnyaku is part of the broader kazarigiri (飾り切り) Japanese cutting technique meaning “decorative cut.” It’s the art of carving fruits or vegetables into beautiful, symbolic shapes for seasonal or celebratory Japanese dishes. We use the tazuna cut with these ingredients:


- konnyaku
- kamaboko (Japanese fish cake) – see How to Make Kamaboko Reins for your traditional Japanese New Year spread
What is Konnyaku?
Konnyaku (こんにゃく) is a Japanese food product made from konjac or devil’s tongue, a yam (taro) in the genus Amorphophallus. It comes in either gray with specks or white varieties and has a gelatinous, bouncy texture. It may surprise you that konnyaku is flavorless, gluten-free, and high in fiber. However, it has almost no calories, sugar, fat, or protein. On the flip side, it’s great at soaking up flavorful simmering broths.

Find the printable recipe with measurements below.
Jump to TUTORIALHow to Make Tazuna Konnyaku
- Cut the konnyaku pieces and make a slit. First, slice the cake crosswise into pieces about ⅛ to ¼ inch (7–8 mm) thick. Next, cut a lengthwise slit in the center of each slice about 1½ inches (3.75 cm) long.


- Tuck one end through. Lift up the bottom end and gently push it into the opening.


- Pull it all the way through so the konnyaku piece lays flat and the sides are twisted.


Nami’s Tips
- Tuck gently – Do not pull on the slit or try to stretch it, as this can tear the hole open.
- Cut the slit the right size – About 1½ inches (3.75 cm) works best. Do not make a shorter slit that’s hard to thread the konnyaku through. Also, avoid a longer one that can weaken and rip the ends.
- Don’t cut the konnyaku too thick – A thick piece won’t be as pliable or fit through the slit. Therefore, I recommend keeping them ⅛–¼ inch (7-8 mm) thick.
How to Use Tazuna Konnyaku
- As a side dish – Simmer it in a flavorful broth of dashi, sake, mirin, sugar, and soy sauce as in Simmered Taro or Japanese Simmered Kabocha.
- In simmered dishes – Add it to Instant Pot Nishime.
- In stews – Try it in Oxtail Oden or Chanko Nabe (Sumo Stew).


How to Make Tazuna Konnyaku
Equipment
Materials
- 1 cake konnyaku (konjac)
Instructions
- Slice the konnyaku cake crosswise about ⅛ to ¼ inch (7–8 mm) thick. In the center of each slice, cut a 1½-inch (3.75 cm) slit lengthwise.
- Place the bottom end of the slice through the opening. Nami's Tip: Do not pull on or stretch the slit, as it may tear.
- Gently push it through the middle and pull it out on the other side.
- Pull the end through completely so the konnyaku piece lays flat and the sides are twisted like ribbons or reins.
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Editor’s Note: This post was originally published on December 24, 2012, and updated with new images on June 6, 2024. It was republished with more helpful information on July 17, 2025.