A Superb Cleaning Agent A Chewy, “Springy” Food A Profusion of Choices

A Profusion of Choices

Konnyaku conventionally takes the form of a dark jelly - like slab, but with new production techniques, a number of different kinds are available today, even white konnyaku, konnyaku expressed as thin noodles, and even konnyaku balls. As for methods of preparation, it used to be that konnyaku had to be heated, but now you can buy “raw” sashimi konnyaku and varieties of precooked konnyaku that can be eaten as - is. In the 1970s, scientists confirmed that plant fibers like glucomannan were effective in preventing intestinal cancer and diabetes, and konnyaku came into the spotlight. Later, in the 1990s, fruit - flavored konnyaku jellies proved to be a big hit among women, and this launched a whole new range of konnyaku products including konnyaku salads, drinks, soups, and diet foods. Konnyaku even sparked a health - conscious boom that continues today. “Konnyaku is a traditional food that used to be made at home. Today it has evolved into a popular snack food, and is used as the primary ingredient in the new, popular squeeze - tube jellies, and in many ways continues to contribute to people’s good health. Konnyaku never asserts itself, and never gets in the way of other flavors, yet it has almost unlimited potential as a food product that can assume just about any kind of form or consistency. It’s a truly fascinating food,” says Susumu Moteki, president of Moteki Shokuhin Kogyou mentioned above. Konnyaku started out as a medicine a thousand years ago. It’s chewy consistency and adaptability ensure that it will remain an essential supporting actor on the stage of Japanese cuisine.

1.One of the traditional manufacturing methods preserved by Moteki Shokuhin Kogyo involves mixing the konnyaku flour in lukewarm water, then steaming the mixture as - is in the mixing machine per age - old custom. First the konnyaku flour is mixed slowly with water at a temperature of around 20°C. 2.After the konnyaku and water form a paste, it is left to stand for two hours. The mixture is then allowed to mature, during which time glucomannan cells gradually absorb the water and swell to produce a smooth texture. 3.The konnyaku paste and a natural calcium coagulant are mixed in an intermediate mixer. How coagulant is mixed into the paste determines the taste and texture of the final product. This is the most important step of the konnyaku manufacturing process. 4.If making konnyaku with additional ingredients, they are added before mixing with the coagulant. Two of the most popular ingredients are yuzu (citrus fruit, pictured) and aonori seaweed. 5.Konnyaku mixed with the coagulant is poured into forms. A single form makes a 2 kg block of konnyaku. The standard size found in retail stores is one twelfth of a block. 6.The molds are heated in hot water at 80°C for an hour, then left overnight to cool. Only a few companies use the traditional manufacturing method, which takes two full days from start to finish, because it is more time consuming and labor intensive than currently used standard methods.   Although automation has largely taken over the process of konnyaku manufacture, achieving the right texture—its main characteristic—is a task that still relies to a great extent on the craftsperson’s skill. Plant manager Shigeru Onbe comments, “The thing that makes konnyaku so interesting is the infinite variations you can achieve depending on what ingredients you mix in or the texture you work to create.”

References Kenkoshoku Konnyaku (“Konyaku—a health food”), Keisuke & Etsuko Tsuji, Sakae Negishi, Rural Culture Association, 1987 Motto Tabetai! Konyyaku (“Konnyaku—Something we should be eating more of!”), Naoko Makino, Shobunsha, 1998 Acknowledgments Moteki Shokuhin Kogyo Co., Ltd.

(Data collected October 2005)