An analysis of the characteristics of konjac and its appeal as a traditional Japanese ingredient!
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What is konjac?
Konjac is a traditional Japanese ingredient made from konjac potatoes of the family Satomi family. It is made by adding calcium hydroxide to a sugar called mannan taken from the corm (konjac balls) to solidify it. Konjac potatoes are native to India and Ceylon, but konjac itself is known as a unique food in Japan.
Types of konjac
There are many different types of konjac. Common board konjac are made from box-shaped konjac, with the peeled konjac becoming white konjac, and the skinned konjac becoming black konjac. There is also raw sashimi konjac, and there is a wide variety of colors made with green nori and carrots added. Additionally, there are konjac balls that are hardened into bite-sized pieces, and konjac strips of yarn that are shredded.
The nutritional value of konjac
Konjac is a treasure trove of fiber, and its main ingredient, mannan, is difficult to digest and absorb, so it has little heat. It is also suitable for dieting and health-conscious people.
Recommended recipes using konjac
Konjac recipes
Konjac's Denraku
Ingredients (serves 4)
- Konjac: 1 piece
- Dengaku Miso: 40g red miso, 60g Nishikyo Miso
- Sugar: 1 tablespoon
- Mirin: 2 tablespoons
- Dashi: half cup
- Poppy fruit: a little
How to make it
- Shake the konjac with a little salt, rub it, lightly tap it with a scrubbing wood, and wash it with water. Cut into 1cm thick pieces, boil in boiling water for 3-4 minutes to drain.
- Put the ingredients in a small pot and simmer over low heat until thick.
- Sprinkle with dengaku miso on the konjac and sprinkle with pomegranate fruit to finish.
Stir-fried konjac and vegetables
Ingredients (serves 4)
- Konjac: 1 piece
- Red peppers: 1 piece
- Flowering: Appropriate amount
- Oyster sauce: 1 tablespoon
- Soy sauce, alcohol, salad oil, salt
How to make it
- Cut the konjac into 4cm pieces of clapperboard wood, boil it in boiling water and drain the water. Cut the peppers and flowers into appropriate sizes.
- Put soy sauce, sake, water and oyster sauce in a pot, add konjac and simmer.
- Heat the oil in a wok and fry the leeks and peppers on the flowers. Season with seasonings, add konjac and stir-fry.
summary
Konjac is characterized by its low-calorie, yet satisfying texture. It is a versatile ingredient that can be used in a wide range of ways, from traditional Japanese cuisine to modern dishes, and by incorporating it into a healthy diet, you can make the most of its benefits. Use a variety of konjac to change your daily diet.
We also introduce special recipes using konjac
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