What is Konnyaku?
Konnyaku (こんにゃく) is made from Konjac, a plant of the genus Amorphophallus (taro/yam family). It is cooked and consumed primarily in Japanconsumed in Japan.
The plant is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. Konnyaku has been known in Japan since the sixth century as a medicinal food and it has been eaten for 1500 years.
Important Facts about Konnyaku
- It is a rubbery, Jell-O like, flavorless food.
- It is a great diet food as it has almost zero calorie food with no sugar, no fat, and no protein.
- It is mostly made of water, konnyaku powder and seaweed powder.
- It is high in fiber.
- It is a great meat alternative for vegetarian meals.
- It cleans out your small intestine.
How Konnyaku is Made from Yam to Rubbery Slab
I could only find a good video in Japanese. If you find a video in English, let me know!
Different Types of Konnyaku
The two basic types of konnyaku are white and grey and Konnyaku comes in different forms.
Ita-Konnyaku (板こんにゃく) is a thick grey slab.
Ito-Konnnyaku (糸こんにゃく) or Shirataki (白滝 or しらたき) is a gelatinous konnnyaku mixture that has been shaped into noodles and they come in both grey and white color.
Tama Konnyaku (玉こんにゃく) a grey or white ball shape konnyaku.
How To Cook Konnyaku
Before you cook konnyaku, boil for 2-3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.