Konjac
Amorphophallus konjac · Tuber
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Konjac is the starchy underground corm of Amorphophallus konjac, a perennial aroid of eastern Asia prized for its glucomannan-rich flesh. Almost inedible raw, the corm is processed into a stiff, near-flavourless gel — sold as konnyaku cakes and shirataki ("white waterfall") noodles — and into a soluble dietary fibre.
Picking a good onedrag
Flat sealed pack, liquid clearBlown pack, cloudy and sour
Shop standardEveryday bestThe ordinary block or noodle bag, already the processed article, never a raw tuber. Rinse, parboil, then simmer or dry-fry. Cut it small: the gel will not soften in the mouth.
The packLiquid faintly cloudy, seal still flat
The blockEven colour, corners a shade rounded
The pressSprings back slowly, still firm through
Smell on openingLimewater, a touch fishy - that is normal