Konnyaku (Konjac in English) is a plant that grows in China, India, Japan and Korea for its starchy corms.

Japanese konnyaku (food with the same name as the plant) is made by mixing the flour of the corm with water and limewater. Hijiki is often added for the characteristic dark color and flavour. Without additives for colour, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called konnyaku noodle or shirataki in Japanese.

Konnyaku has no gluten and almost no calorie (3Kcal/100g) but is high in fibre. Thus, it is often used as a diet food. It is also used as a vegan substitute for gelatine.

Konnyaku itself has very little flavour. It’s the texture that is appealing to the eaters who like it. It’s gelatinous and firm, rather like agar-agar but firmer and a bit rubbery. Since it has little flavour of its own, and because it’s almost all water, it takes on the flavour of whatever it’s cooked in.

Chinese Vegetarian Dishes V

Konnyaku Noodle Salad with Veggie Ham

Sweet and Sour Tofu

Stir-fried Asparagus with Mixed Vegetables

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