Glossary - Ingredients

Konnyaku/Yam cake


This product consists of more than 90% water. Made from konnyaku yams, it helps cleanse the digestive system. Yam cake is valued more for its texture than flavor and is used in vegetable chowder, salads and simmered dishes. Also available canned, it comes in white and a blackish color as well as several different shapes.



  • High in fiber, yam cake helps remove waste from the body
  • Lowers cholesterol and helps prevent lifestyle diseases
  • Low in calories

How to pick and store

  • Old yam cake becomes hard overall due to lose of moisture
  • Store in an airtight container filled with water in the refrigerator, and consume as quickly as possible


  • To remove its distinct smell, parboil and fry without oil
  • Break apart by hand or cut with a knife to better absorb flavors

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.

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