A 250 g block of Japanese konnyaku — the firm, mild konjac jelly that turns up in oden pots and simmered dishes all over Japan. This one comes from Gunma, the prefecture that grows the overwhelming majority of Japan's konjac, and is a Product of Japan.
What is konnyaku?
Konnyaku (蒟蒻) is a dense, springy jelly made from the starchy corm of the konjac plant. It has very little flavour of its own — the point of it is texture, and its readiness to take on whatever broth or seasoning it is cooked in. This is the ita (板, "board") form: a solid block you cut yourself, as opposed to the same jelly shredded into the noodle-like strands sold as shirataki or ito-konnyaku.
How to use & enjoy
Konnyaku is usually parboiled or rubbed with salt before it goes into a dish — it removes the mild smell it has straight from the pack, helps it take up more flavour, and improves the texture. From there it is a simmering ingredient above all: it is one of the standard components of oden, where wedges of it sit in dashi broth alongside daikon and eggs; it is sliced and glazed with sweet-savoury miso for dengaku; and it goes into simmered dishes (nimono) such as chikuzenni.
Important — please check the package label
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Japanese block konnyaku · 群馬のこんにゃく · Marufuji range.
