TASTY TRAVEL Vol. 33 No. 2 July 2019
Gunma Konnyaku
Gunma Prefecture is Japan’s largest producer of the konjac plant, whose starchy, edible yam is processed with calcium hydroxide to make konnyaku or konjac, a translucent, gelatinous food. Its consistency is somewhat like jelly, but firm and “bouncy.” Konnyaku is composed mainly of water, has nearly zero calories, yet is filling and fiber-rich; with almost no flavor of its own, it takes on the flavors of whatever it’s cooked with, while adding texture. Konnyaku is served in various forms depending on the dish: triangular konnyaku wedges appear in oden; konnyaku slices are boiled and glazed with miso in miso dengaku; and the traditional way of serving delicious konnyaku shirataki noodles is in sukiyaki.
Vol. 33
