Japanology Plus (2014)

Episode Overview

Konnyaku plays a significant role in Japanese cooking and is renowned for its high fiber content and diet-friendly properties. Recently, it has been linked to health benefits for conditions such as dementia and diabetes. Its popularity is growing beyond Japan, even making its way into pasta dishes. This unique food has a chewy, gelatinous texture and is derived from the highly bitter corm of the konjac plant. Curious about its processing and additional uses, Peter Barakan travels to Japan’s leading production region to uncover more about this fascinating ingredient.