Konnyaku!

So, it's been 2017 for a bit now and I have had some Osechi. I already wrote a post on the Osechi last year so click here to check that out if you are unfamiliar with it. If you have ever had an Osechi, which was your favourite part of it? Put your thoughts in the comments below. My favourite part is the namasu, kamaboko and konnyaku.  But what on earth is konnyaku?

Konnyaku!

Konnyaku is made from the corm of the Konjac plant and it grows in Eastern Asia. But how  does it go from a corm to a rubbery grey jelly

• Wash it to remove the soil
• Boil it for 30 minutes 
• Cool it in water
• Peel the skin off the corm
• Use a food processor and add water to break the corm down
• Mix the mixture for around 10 minutes
• Wait for 30 minutes
• Add limestone water to the mixture to get its rubbery viscosity
• Boil the mixture

The final product is white but you can add hijiki seaweed during production, giving it a grey colour with black specks

 It is a vegan substitute for gelatin as it is from a plant. It contains almost no calories, no fat, contains glucomannan which is a dietary fibre and you will easily feel satisfied which is why konnyaku is considered a diet food. However it is very very very very very important that you eat other foods and have a balanced diet. 

So, what did we make with the konnyaku? First, we sliced it into strips and made a slit in the middle.

Then, we twisted and poured hot water on it to remove the smell. Afterwards, we put all of the konnyaku in a pot with all of the vegetables and cooked it. And it was delicious! 

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I hope that you all had a great begining to the New Year.