Konnyaku: A Superfood To Be Proud Of!

Konnyaku is considered a superfood in Japan. It's very convenient to use and has essentially no calories while being rich in fiber, making it perfect for those who want to pay attention to their diet.

Where Does Konnyaku Come From?

Konnyaku is derived for a particular type of tuber called “konnyaku yam” which is most famously grown in Gunma Prefecture in Japan. The yam is finely cut and mashed to form a dough, before being mixed with water and boiled to create a firm, jelly-like texture. 

Konnyaku yams grow ideally in mountainous areas that have a large difference between night and day temperatures. The plants grow during the spring and can reach one meter in height. It can take up to two years for the yams to mature with the small tubers being harvest before the arrival of the cold winter, which are then placed in rooms heated at a constant temperature before being buried in soil to continue growing.

How to Eat Konnyaku

Konnyaku is commonly found in different shapes such as a rectangular block, cut into bite-sized pieces, or cut into thin strips to form noodles known as shirataki. It's easily found in Japanese supermarkets and convenience store and is relatively inexpensive. 

Konnyaku is available year round in Japan, but is often enjoyed during the winter, particularly in hot pots known as nabe. One of the most popular dishes to feature konnyaku is oden - a hot pot consisting of a dashi broth into which various ingredients are cooked, including eggs, tofu, daikon, fish cakes, sausages and konnyaku.

Konnyaku has grown in popularity as it is a versatile ingredient that has essentially zero calories and is rich in fiber, making you feel full. Nowadays you can find it as a gluten-free substitute for noodles or even as a meat substitute for vegans and vegetarians. 

About the author:

Ele is a University of Gastronomic Sciences of Pollenzo alumna who returned to UNISG, after working in America and Asia, to work as part of a team on the Academic Tables project. Faith and love brought her back to Japan, where she's now living and studying about its incredible culture. Her biggest passions are people, food, and travel. She enjoys sharing her experiences with others who share her curiosity.