Learn Konjac Cooking Today

Konjac is a plant native to Asia known for its starchy corm, a tuber-like part of the stem that grows underground. It's used as a dietary supplement and a cooking ingredient, particularly in Asian cuisines.

Konjac is a versatile ingredient and can be used in many dishes such as noodles, jellies, and vegan seafood. It's also the main ingredient in shirataki noodles.

Yes, konjac is naturally gluten-free making it a popular choice for those following a gluten-free diet.

Yes, konjac is a plant-based ingredient and it's suitable for vegans.

No, konjac should be cooked before consumption. Raw konjac contains toxins that are eliminated during the cooking process.

Yes, due to its high fiber content, konjac can help to regulate blood sugar levels making it a good choice for diabetics.

Yes, konjac is low in carbs and can be incorporated into a keto diet.

While konjac allergies are not common, they can occur. People with an allergy to konjac should avoid it.

Konjac is low in calories and high in fiber. It also contains small amounts of vitamins and minerals such as magnesium, selenium, and copper.

Konjac itself is tasteless, it mainly absorbs the flavors of the ingredients it's cooked with.

Some people may experience digestive discomfort such as bloating and diarrhea after consuming konjac. It's recommend to start with small amounts and increase gradually.

Uncooked konjac should be stored in a cool dry place. Once opened or cooked, konjac should be refrigerated and consumed within a few days.

Before cooking, konjac items like shirataki noodles should be rinsed under cold water. Some people prefer to lightly boil or pan-fry them to reduce their natural odor.

Pregnant or breastfeeding women should consult with their healthcare provider before consuming konjac due to its high fiber content.

Yes, there's no animal product in konjac hence it is Halal.

You can buy it at Weee! Asian Market, www.sayweee.com.