Konnyaku

An unusual, dense, gelatinous cake derived from the tough root of the konnyaku plant, a kind of yam potato. The thinly sliced root is dried, ground and the chemical compound, mannan, is separated; from this, konnyaku flour is produced. Next the flour is mixed with water, then hardened using lime milk as a coagulant and boiling water, to form cakes. This complicated process is said to have been brought to Japan from China, together with Buddhism, but is now only practised in Japan.

Since konnyaku is mostly water (97 per cent) and the main nutrient, gluco-mannan, cannot be digested, it is known to be a highly beneficial dietary food. However, due to its unusual appearance (it is also known as devil’s tongue) and strange texture, it may need some getting used to before it can be appreciated.