Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Konnyaku (Konjac)

Comments Off on Konnyaku (Konjac)
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Konnyaku Yam Cake | Easy Japanese Recipes at

    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 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 (97%), 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.
    • It changes texture when frozen, so do not freeze konnyaku!

    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. Ito Konnyaku is used in Kansai (Osaka) area while Shirataki is used in Kanto (Tokyo) area.

    Tama Konnyaku (玉こんにゃく) a grey or white ball shape konnyaku.

    Konnyaku | Easy Japanese Recipes at

    Grey Konnyaku vs. White Konnyaku

    It’s processed in the same way; however, grey konnyaku includes seaweed powder which is why it’s dark in color. In old days, konnyaku was made with raw yam, so it has a natural brown/grey color due to yam’s skin. When konnyaku is made with yam powder, it will end up with white konnyaku, seaweed powder is added to bring dark color, just like old fashion konnyaku.

    Grey konnyaku is used in most of Japan except for northern Japan where while white konnyaku is mostly used.

    Konnyaku | Easy Japanese Recipes at

    How To Cook Konnyaku

    Before you use konnyaku in your recipe, you will need to boil konnyaku. It removes the smell and makes konnyaku absorb more flavors and improves the texture.

    Speaking of the texture, you can decide how you boil it based on the texture you want to achieve.

    Cook from cold water: Konnyaku lose more moisture with this method. Hence, the texture will be firmer and chewier. Once boiling, cook for 2-3 minutes and drain.

    Cook in boiling water: Cook in boiling water for 2-3 minutes. The unique smell will go away and the texture will be more giggly and tender.

    * Don’t cook for too long as it will start losing calcium.
    * You can also rub konnyaku with salt before boiling to remove the smell.

    How to Store Konnyaku

    You can submerge the leftover konnyaku in the reserved liquid from the konnyaku package and keep in the refrigerator for up to a month. If you threw away the liquid already, soak the konnyaku in water and keep in the fridge for 1-2 weeks, changing the water every 2-3 days.

    Konnyaku Yam Cake | Easy Japanese Recipes at

    Recipes Using Konnyaku

    Chikuzenni |




    Hijiki Salad | Easy Japanese Recipes at

    Hijiki Salad

    Takikomi Gohan (Japanese Mixed Rice) | Easy Japanese Recipes at

    Takikomi Gohan

    Miso Dengaku - Konnyaku (こんにゃくの味噌田楽) | Easy Japanese Recipes at

    Miso Dengaku

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails.

    For information about our privacy practices, please visit our website.

    No thanks, I am not interested