1. Also known as konnyaku
Konjac is a perennial plant that’s been grown in Asia for a long time. It produces a corm, an edible bulb, which is milled into flour. Konjac-based products are very popular in Japan, where they’re sold under the name konnyaku. Sold in blocks, balls, vermicelli called shirataki and even large gummies sweetened with fruit, konnyaku is used in a wide variety of traditional recipes.
2. Just noodles!
Konjac is mainly sold in the form of noodles, vermicelli and “rice” grains. There are two kinds in stores: one made of 100% konjac flour (sometimes erroneously referred to as yam flour), and the other made from konjac and soy. While their flavour is neutral, their gelatinous texture is surprising! Ready to use, these products are sold in water-filled bags, either in the refrigerated section or the shelves alongside other Asian products.
3. Full of fibre
Konjac isn’t a source of vitamins, minerals or protein. It is high in glucomannan, a soluble fibre that can’t be digested and therefore offers zero calories. Glucomannan can help one’s intestinal tract, but too much of it can cause bloating and diarrhea. Konjac can, however, have a positive effect on blood cholesterol levels.
4. Is konjac keto?
Konjac noodles’ rise in popularity is no doubt due to the fact that they’re low in carbohydrates and calories, which makes them a great option for those on a keto diet, looking to lose weight or monitoring their glycemic levels. Made up of 97% water, konjac products reduce the feeling of hunger, but they have very little nutritional value.
5. Konjac in the kitchen
Konjac vermicelli, noodles and rice can all be used in the same way as traditional pasta and rice. Simply rinse them under cold running water, drain them and add them to a recipe. Their gelatinous texture and slippery mouth feel is quite fun! Their neutral flavour goes well with Asian culinary ingredients such as soy sauce, ginger, garlic and sesame.
Want to cook with konjac? Be sure to try our recipe for chicken soup with konjac noodles: