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Japan — konnyaku cultivation since 6th century Buddhist introduction from China Techniques

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Japan — konnyaku cultivation since 6th century Buddhist introduction from China
Konnyaku Devil's Tongue Yam Japanese Uses
Japan — konnyaku cultivation since 6th century Buddhist introduction from China
Konnyaku (蒟蒻, konjac/devil's tongue jelly) is made from the corm of Amorphophallus konjac — a virtually calorie-free, zero-fat food made by processing the starchy corm into a firm, rubbery gel. The characteristic gray-white color comes from the natural plant alkaloids; speckled versions contain nori for flavor. Konnyaku has almost no flavor of its own, serving as a textural element and flavor absorber in dishes. Forms: block konnyaku (ita or round), shirataki noodles (konnyaku noodles), and ito konnyaku (thinner noodles). Primary applications: oden hot pot, sukiyaki, kinpira, nikujaga. Requires dry-frying first to remove the characteristic ocean/lime smell.
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