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Konnyaku (konjac)

Filed Under: Ingredients

In Japanese cuisine,  konnyaku (蒟蒻/菎蒻; こんにゃく), konjac or devil’s tongue is often used in dishes such as oden and tonjiru (pork miso soup). It is made from konjac (elephant) yam (not the common yam we know).


It is usually mottled grey (sometimes white) with a firm, gelatin texture. Although somewhat tasteless, it absorbs the flavour of the soup/stew well. Its noodle-counterpart is called shirataki (白滝/しらたき) or ito konnyaku (糸蒟蒻) and typically used in sukiyaki.


Konnyaku is popular as a “diet food” as it has almost no calories or carbohydrates, while being very high in fiber and filling at the same time. The composition is roughly 97% water with 3% glucomannan (non-soluble fiber).  My fridge is now never without it ;)

To get rid of the strange odour (if it bothers you), the block is usually being blanched, or par-boiled for about 10 minutes, before being added to the casserole.

In Singapore, you can buy this at Japanese supermarkets (chiller section): Meidi-Ya, Isetan Scotts, Sakuraya or Cold Storages (selected).

Get all recipes tagged with this ingredient.

4 comments on “Konnyaku (konjac)”

  1. I love konjac noodles. I have never seen this one over here. They are so perfect for low-carb diet.

  2. Hi noobcook, I love your blog. Please keep it going. Konjac is totally new to me and I’m so glad to ‘up’ my culinary knowledge through your blog. Thank you. I’ve seen such similar rectangular cubes in Daiso (sg). Do you happen to know those are Konjac?

    • Hi Eileen, thanks! I’ve not seen the one at Daiso you mentioned before, but are they kept in the fridge? Typically, konjac is kept in the fridge and I think Daiso only have drinks in the fridge? I updated this post of the block I bought in its packaging, so that you know what they look like. Hope this helps.

  3. How can i keep the leftover of the Konnyaku if i cannot finished it in one serving. And how many days can i keep? :)

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