Glossary - Ingredients

Konnyaku / Yam Cake

Made from konnyaku (konjac) yams, this food product consists of more than 90% water. Known to play a role in cleansing the digestive system, konnyaku is valued more for its texture than flavor. In Japan this ingredient is commonly used in vegetable soups, salads and simmered dishes. Packaged in blocks or pre-cut, it is translucent white to dark gray in color and available in a wide variety of shapes.

Details

Nutrition

High in fiber, konnyaku helps remove waste from the body
Helps lowers cholesterol and prevent lifestyle diseases
Low in calories

How to pick and store

Konnyaku that is not fresh hardens due to moisture loss
Store submerged in water inside of an airtight container in a refrigerator, and consume as quickly as possible

Preparation

To remove the distinct odor of konnyaku, parboil before using and cook without oil
Break apart by hand or cut with a knife before preparing for optimum flavor absorption

Cooking Basics

Yam cake - cutting into bite-size pieces

Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.

Yam cake - rubbing with salt

Rub yam cake with salt to remove its distinct odor. Use about 1 Tbsp of salt for 1 large yam cake. Rinse quickly and wipe dry before using.

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.