konnyaku

Konnyaku is a traditional Japanese food made from the corm of the konjac plant (Amorphophallus konjac). It results in a gelatinous, translucent, rubbery block. In Japanese cuisine, it is used as a low-calorie dietary staple and is also sold in noodle form as shirataki.

The key constituent is glucomannan, a water-soluble dietary fiber. Konnyaku is very low in calories, with minimal fat and protein, and a neutral flavor that readily takes on savory sauces.

Production involves extracting konjac flour from the corm, stirring with water and a coagulant such as calcium hydroxide to form a gel, which is cooled or steamed and then shaped into blocks or extruded into thin noodles (shirataki). There are other shapes as well.

Uses include soups and hot pots, such as oden and sukiyaki, as well as various vegetarian dishes. Konnyaku is often simmered in flavorful broths or grilled/fried after drying. It is gluten-free and vegan, and its texture makes it a common ingredient for adding body to dishes without adding fat or calories.