Healthy vegan food,Konjac
The tuber of Devil’s tongue, also known as elephant yam, is called konjac in Japanese.
It contains glucomannan, soluble dietary fiber, and starch, and it is getting popular as a gluten-free vegan food, also known as "yam tofu".
It is originated from asian tropical regions, but its tuber is used mainly in Japan. In Edo period (samurai era in 19th century), Konnyaku Hyakusen (100 recipes of Konnyaku) was published. It tastes good by raw, called sashimi konjac, but it is common to eat by boiling with potatoes and eggs, called oden.
Tani san, an old lady taught us how to make Konjac from the plants.
The tuber crop is Araseae family same as taro. It is also called Devil’s tongue, as the shape of this tuber looks like devil's tongue, or because it contains rich oxalic acid, which avoid animal damage, I guess.
It takes around 3 years until the tuber can be used for making konjac.
The tuber is milled to make flour. Then, boiled with lime water and cooled in the wooden box to consolidate.
In some areas, konjac is formed in just round-shape like onigiri, rice ball.
Sometimes, fruits, seaweeds, and chill are added to make flavor and color.
Wisdom to utilize ash as coagulant, called "aku"
There are various materials to make coagulant.
- Zatsuboku, Timber ash: the best ash can be made by oak tree or other broad-leaf trees. conifer is not suitable for making ash.
- Warabai, Straw ash: relatively stable compared to timber ash.
- Mamegara, bean husk ash: makes konjac tasty, according to villagers
"Every year, it is different", said tani san.
concentration of aku depends on its material and how it was made.
so, farmers taste the aku, and see the concentration.
how to learn?
Usually villagers make konjac in winter season during December to February.
In kansai region, Kyoto, Iga, Nara have several programs about konjac.
Fee: around 1,500~2,000 yen
Duration: 2-3 hours
Place to learn: nara, mie, kyoto, and many other places
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