Konjaku Noodles

Health Noodles!

Ha! Gotta love it! Shirataki Konjac has been known and used in Asia for over two thousand years. It is known as Moyu or Juruo in China, and Konnyaku or Shirataki in Japan.

It is made from the corm (tuber) of the konjac plant. The dried corm contains 40% glucomannan, a soluble polysaccharide dietary fiber. Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food and can reduce constipation.

KONNYAKU
Konnyaku is a gelatin made from konjac root (also called konnyaku imo). It has resilient texture and no distinctive flavor. Konnyaku is used in stir-fried dishes, soup and simmered preparations largely for its texture.

SHIRATAKI (konnyaku in noodle form)
Shirataki is an indispensable ingredient in hot-pot dishes such as sukiyaki (sautéed meat and vegetables).

It is made from konjac root (also called konnyaku imo) gelatin and Yam (well probably taro root, which is sometimes called yam but is not) flour.

“While we Japanese people love konnyaku (or konjac) and eat it regularly, very few people actually make their own. It may be comparable to, perhaps, people who smoke their own meat. It’s a lot of work and it is most certainly cheaper to buy them than to make them, and the flour is hard to come by even in Japan… It sure is fun though. I have made konjac from flour a few times in the past (bought from Sanko and from Japan) and have enjoyed it.”

================================================================

So buy it here: Konjac Shirataki Wet Noodles and Flour

or…

The Japan Konnyaku Association (http://www.konnyaku.or.jp/) ships their kit worldwide.
Their 300-yen kit includes 50 grams of konjac flour and 2 grams of coagulant, and you can make 6 slabs (6-cho) of fresh konjac.

I wrote to them in Japanese but they said they have experience shipping to various countries, so I am sure you can write to them in Enlish.
They have a web form you can use: http://www.konnyaku.or.jp/mail/index….
type in your name in the first line and the e-mail in the second line.

================================================================

“Now, if you are buying powder from the US store (konjacfoods.com) for making your own konnyaku, make sure you have the source for the coagulant. Their website mentions pickling lime (calcium hydroxide). …

Another thing you need to keep in mind is that unlike jello or agar agar, konnyaku would not melt in your mouth, so you have to be very careful when serving it to children or to older people. There were deaths due to suffocation in infants/toddlers a while back when they began selling ‘konnyaku jelly’ products. Since then the labels on the konnyaku jelly products say not to give to children under 3 or 5 (can’t remember exactly).

Mind you, konnyaku is an excellent food item, we call konnyaku ‘intestine sweeper’ or ‘tummy cleaner’, and we’ve always been eating konnyaku as part of our meal and never (or almost never) had this problem. That’s because we all chewed them well, like we chewed on our meats and fish. But when people saw ‘konnyaku jelly’ for the first time they thought “Oh it’s jelly, we can just swallow them!” Nooooo.

If you are thinking of making jello with a different texture for younger folks, make sure you use more water than for the average konnyaku ratio, and keep them small, diced or sliced (or better yet, don’t use konnyaku for this; use agar agar or stick with gelatin)”

Advertisements

5 Responses to Konjaku Noodles

  1. Resident Apt 1 says:

    I would love to use the Yam Flour or Konjac flour in baking things such as bread. I am gluten-intolerant and do not use wheat or other grains. I use bean flours and nut flours.
    Can the Konjac powder be used to replace a part of one of those flours?

  2. icliks says:

    I have not cooked with or even made the noodles from the flour, but it seems logical you could add some to your bread. You’ll have to experiment. Start with only a little added in; then increase the amount if you want more. Let me know how it goes!

    You might also want to try chia seed (hydrates and expands a lot) or amaranth seed. These are both excellent foods that should do well in baked goods.

  3. Kevin Wijaya says:

    Dear Mr/Ms,

    Greeting from Indonesia. I’m producting Konyaku Powder. But I only can do this in January until May. In January until May, I can producting 250 tons of Konyaku Powder. I make them from my own Konyaku. The Konyaku will be dried to be a chips and I’ll grind them all to be a powder. And Finally, I’ll package it. Are you interested with my Konyaku Powder? But, I don’t know how much is the price. It’s your offer. If you don’t interested with it, please help me are you know where I can sell them all?

    Thank You,
    Kevin

    Please reply me to : dudutpisan@yahoo.co.id

  4. Pretty excellent post. I just stumbled upon your blog and wanted to say that I have quite enjoyed reading your blog posts. Any way I will be subscribing for your feed and I hope you post once more soon.

  5. a says:

    This website is great!

Your Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s