Synopsis

Konnyaku holds a significant place in Japanese culinary tradition. Revered for its high fiber content and suitability for dietary needs, it has more recently gained recognition for potential benefits in managing conditions like dementia and diabetes. Its popularity is expanding beyond Japan's borders, with konnyaku now appearing in unexpected dishes such as pasta. This chewy, jelly-like substance is derived from the bitter corm of the konjac plant. But how is it made, and what further applicatio