Ever heard of konjac?
Chances are, you haven’t. But it’s been around for thousands of years, being eaten as a source of high fibre to supplement diets in place of other carbohydrates such as traditional rice and noodles. It hails from Eastern Asia and is popular in places like Japan, China, and Indonesia. China, Japan, Korea, Taiwan and other countries grow konjac to make konjac flours and jelly (which can be used as a vegan substitute for gelatin!) and have been doing so as long as they can remember. Konnyaku, or konjac cakes, are also made with konjac flour. These konjac cakes are also used to make black or white shirataki noodles. In fact, if you’ve had authentic konnyaku at a Japanese restaurant, chances are it was made of konjac!
What does it taste like?
Konjac has very little taste of its own, and is prized in the East for its texture far more than its flavour – it has a very neutral, slightly salted taste. Now that the West has discovered konjac, it’s been put to a variety of other uses, mainly to create healthy meals for the purpose of weight-loss. High in fibre and completely carb and gluten-free, it makes the perfect meal for those of GF,keto, vegan, and low-carb diets. Glucomannan, a sugar made from konjac root and an ingredient (as a gelling agent) in all konjac food products, is also used separately as a medicine and can be used to treat constipation and type 2 diabetes, as well as lower cholesterol and blood sugar. Konjac pasta, such as that found in our Slim ranges,is extremely popular as it closely resembles the bite and texture of regular pasta and can be used to substitute it in any recipe. The neutral taste goes with pretty much any of your usual pasta sauces! Since konjac is also gluten-free, many people with gluten sensitivities and Coeliac disease opt for konjac products or regular. People following specific diets, such as low-carb, sugar-free or paleo, also often choose konjac products.
Although konjac has a neutral taste, it has a slightly fishy smell – anyone who has ever cooked shirataki noodles can attest to this! In fact, konjac flour is often used in the preparation of vegan ‘seafood’ flavours for this reason. If your konjac product smells fishy when you open the packet, don’t be alarmed – it’s a sign of its authenticity and quality. Most products just need a rinse to remove the fishy smell – give your konjac rice or noodles a good rinse with cold water, and you’re good to go.If you want to avoid thesmell, you can purchase our No Drain range which has virtually no smell! If you’re curious about konjac, give it a try – we’d be happy to help you start your konjac journey with our delicious range.
FAQs
Konjac contains short-chain carbohydrates called FODMAPs. Although fermentable carbohydrate in konjac has health benefits, some people may be unable to digest it. These carbohydrates are fermented in the intestines and cause gastrointestinal problems such as gas, stomachache, and cramps.
What the heck is konjac? ›
Konjac, also known as elephant yam, is a plant commonly grown in Asia. The starchy bulb root, known as a corm, is used to make food like noodles and "rice" (similar to how you rice cauliflower).
Is konjac jelly actually healthy? ›
Konjac products may have health benefits. For example, they may lower blood sugar and cholesterol levels, improve skin and gut health, help heal wounds, and promote weight loss.
Is it OK to eat konjac everyday? ›
While the konjac noodles seem like a miracle discovery with few calories and carbohydrates, I would caution you to consume them in moderation like you would any other food.
Why is konjac banned in some places? ›
Choking Hazard: Equally as important, the gel or candy form can pose a choking risk since it doesn't naturally dissolve in the mouth. Due to this fact, the EU and Australia banned konjac candies after several tragic outcomes resulted from people choking on konjac candy.
What does konjac do to the body? ›
Konjac is a plant that's been used for centuries in Asia as food and as traditional medicine. Research has shown that it may help you ease constipation and reduce cholesterol. Konjac may also support weight loss, but more studies are needed.
Why is konjac called Devil's Tongue? ›
Konjac, pronounced like “Cognac,” is known by any of several names, including konnyaku, voodoo lily, snake palm, elephant yam, and of course, devil's tongue. It takes its sinister nickname from the dark reddish-purple spadix that juts from the center of the plant, much like a pointy, lurid tongue.
Do Japanese eat konjac? ›
Konjac is a processed food that has been part of the Japanese diet for many years and has been used in cooked foods, stir-fry, and other dishes. In recent years, konjac has been used for not only Japanese cuisine but also dishes of various other cuisines.
Can you eat too much konjac? ›
However, it's important to consume high-fiber foods like konjac food products in moderation, as too much fiber can cause side effects like bloating, nausea, flatulence, and diarrhea.
Why do Koreans like konjac jelly? ›
Konjac jelly is high in fiber and low in calories, making it a popular choice for those looking to lose weight or improve their digestive health. A HEALTHY DRINK FOR EVERYONE - A delicious jelly snack for all the family members in easy-to-carry pouches.
It is shelf stable for a year and can extend beyond its expiry date once refrigerated and as long as the noodles inside are still intact.
What are the side effects of eating konjac? ›
Common ones include bloating, diarrhea, gas, upset stomach, and burping (Wharton, 2019). It's rare, but there have been occasional reports of more severe reactions. For example, supplements can expand inside your digestive tract and cause a blockage.
Why does my stomach hurt after eating konjac? ›
Because of the high fiber, it may take longer for you to digest them. You may have some symptoms like bloating but this should get better. They should not get stuck in your stomach. If you do end up having symptoms such as severe abdominal pain or nausea/vomiting, then please seek medical attention.
Why is konjac so expensive? ›
Raw material. Our raw material konjac is obtained from the konjac plant. However, this plant only grows in Asia and is more expensive to cultivate than wheat.
Does konjac spike blood sugar? ›
Konjac has hypoglycemic and antioxidant activities in vitro and in vivo. Lower levels of fasting blood glucose, serum insulin, and glycated serum protein; improve urea cycle, metabolism of lipid, glucose, and amino acids.
Is konjac good for the liver? ›
Konjac glucomannan may improve symptoms of fatty liver, new study suggests. A recently published study on rats sheds light on the potential liver health benefits of glucomannans from konjac, a plant native to Asia. When rats were fed a high-fat diet, they developed symptoms of non-alcoholic fatty liver disease (NAFLD).
Does your body break down konjac noodles? ›
Konjac starch is gelatinous and clings to itself, which makes it ideal for forming into noodles. Shirataki noodles are unique because of the starch they contain: glucomannan. In the digestive system, glucomannan acts like a dietary fiber, which means the body does not break it down to use as energy.
Can you lose weight eating konjac? ›
Eating Konjac foods can fulfil satiety, reduce calorie intake, and help in controlling weight. Many girls consume Konjac foods to replace regular meals for losing weight. It can reduce food intake, and hence their sugar and carbohydrate intake.
