Konjac: what it is, benefits and how to apply it in the kitchen

October 14, 2021

Konjac is a plant native to Southeast Asia, also found in Japan, China, and southern Indonesia. Its name varies from region to region; you'll find it called Konnyaku, gonyak, and even the devil's tongue due to its color, texture, and smell. This plant has become famous for its weight-loss properties, featuring prominently in many anti-obesity recipes. Let's explore its most notable properties and how to use it in cooking.

Benefits of consuming Konjac

The corm is the part of the konjac plant that is primarily harvested. These are the thick stems, often called yams, although they are not related to the tuber of the same name. The most valuable aspect of the corm is that approximately 40% of its composition is glucomannan, the component responsible for the product's high viscosity. This fiber can absorb up to 50% of its weight in water, creating a very gelatinous product that helps people feel full for longer.

Another important benefit of konjac is its low calorie content, a property that is useful for people on diets to make various dietary products such as shakes and protein powders. In addition to glucomannan, it contains amino acids, fructose, fatty acids, minerals, and other polysaccharides.

How to use Konjac in cooking

Konjac has been used for centuries to make flour and jams, and it has also been used as a gelatin substitute in vegan communities in Asian countries such as China, Japan, and Korea. However, it's important to note that konjac differs from traditional gelatin in that it doesn't melt easily in the mouth. Instead, it forms a very strong gel that can only be dissolved by chewing, so caution is advised when giving it to young children who are not yet able to chew.

In Asian supermarkets and Western supermarkets specializing in Asian food, you can find konjac blocks, which are used to add texture to dishes prepared with it. With konjac blocks, you can make Chinese or Japanese soups, or if you prefer, prepare your favorite soup and add the konjac blocks as if they were Asian noodles. You can also use them in stews and sauces, as they act as a thickener. They don't change the flavor of your food because they have very little flavor themselves; rather, they absorb the flavor of other ingredients.

If you fancy making a Japanese rice dish like takikomi gohan, use dashi, soy sauce, mushrooms, vegetables, meat or fish, and thin pieces of konjac.

You can also eat traditional shiratki noodles, made from konjac, which are very good in any diet recipe, as they are made with 97% water and 3% konjac.

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