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Konnyaku a not very known vegetal ingredient!



Konnyaku (Konjac, こんにゃく) is a rubbery, flavorless zero calorie food made of yams that’s high in fiber and added to various Japanese foos for its squishy texture. Made from Konjac or devil’s tongue, a plant of the genus Amorphophallus (taro/yam family).

In addition to being 100% vegetable and natural, konnyaku is a great source of vitamins and minerals like potassium, calcium, magnesium, phosphorus, iron, and zinc. In addition, the dietary fiber in the konnyaku slows down the body’s sugar intake when eaten with other food. It also lowers blood pressure and helps control cholesterol levels.

The nutritional benefits won’t change if eaten as is or cooked.

But how to eat it?!?

The "itakonnyaku" comes in the form of a block of konjac or "konnyaku" 蒟蒻 that you can cut according to the recipes to be prepared: just rinsed with water, it is prepared in slices, cubes, noodles and eaten hot or cold in salads, ramen, pan-fried and is just as perfect for Japanese fondues.


From my friend Tomomi:

Konnyaku is very low calorie and healthy food. There are lots of konnyaku foods:

– konnyaku jelly or pudding

– you can make an oden konnyaku soup

– noodle style konnyaku => excellent light pasta, especially if you are gluten intollerant.

– sashimi konnyaku.

An idea is to eat sashimi konnyaku with mustard miso.


If you have miso, you can mix mustard with miso, vinegar and add little sugar (actually use ‘mirin’, sort of sweeten sake). First, try a little amount of each ingredient by tasting and adjust it.


Or you can also put it into Ton-jiru => tip form my friend Ryusuke

https://sudachirecipes.com/tonjiru-recipe/


Give it a try, is actually an interesting food


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