
Overview
Konnyaku is an important element of Japanese cuisine. It has long been known as a high-fiber, diet-friendly food, and in recent years it's been shown to offer benefits for health conditions including dementia and diabetes. Outside Japan, its popularity is on the rise, and it has started to appear in dishes like pasta. Konnyaku is a chewy, jelly-like food made from the extremely bitter corm of the konjac plant. How is it processed? And what other uses does it have? Peter Barakan visits Japan's top producing area to learn all about this surprising food.
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10 - 1Kitchens January 12, 2023
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10 - 2Satsumaimo: Sweet Potatoes February 09, 2023
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10 - 3Dinosaurs March 02, 2023
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10 - 4Japanophiles: Kyle Holzhueter March 23, 2023
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10 - 5Camping April 13, 2023
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10 - 6Male Aesthetics April 27, 2023
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10 - 7Konnyaku May 11, 2023
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10 - 8Japanophiles: Isabelle Sasaki May 25, 2023
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10 - 9Ueno June 08, 2023
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10 - 10Meteorological Data June 22, 2023
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10 - 11Amami Oshima: Paradise Found July 06, 2023
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10 - 12Amami Oshima: Shaped by Adversity July 13, 2023
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10 - 13Japanophiles: Francesco Panto August 03, 2023
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10 - 14Vacant Homes August 17, 2023
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10 - 15Rokyoku: Musical Storytelling August 31, 2023
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10 - 16Japanese Honeybees September 14, 2023
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10 - 17Japanophiles: Martin Holman September 28, 2023
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10 - 18Unused Fish October 12, 2023
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10 - 19Garbage October 26, 2023
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10 - 20Firefighting November 09, 2023
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10 - 21Japanophiles: Benjamin Flatt November 23, 2023
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10 - 22Izumo: Home of the Gods December 07, 2023
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10 - 23Izumo: Land of the Supernatural December 14, 2023