About YUUKonnyaku
A jiggly food made from konjac potato. It’s very low in calories.
👀 At a glance
🥔Made fromKonjac potato
🫧TextureJiggly
🪶CaloriesVery low
🔪 Prep
♨️
Parboil
Unless the pack says no prep is needed, boil it briefly to remove the smell
✋
Tear it
Tear it with your hands or a spoon. The rough surface soaks up flavor
📊 Nutrition (per 100 g)
5kcal
Figures for konnyaku blocks[1]
⚠️ Be careful
- For small children and older people, cut it small so it doesn’t get stuck in the throat
🧊 Storage
Keep leftovers in water in the fridge. Don’t freeze it—the texture changes.
Recipes with this ingredient
Chikuzenni (Simmered Chicken and Root Vegetables)
About 50 minServes 3–4
Gomoku Mame (Simmered Soybeans and Vegetables)
About 45 minServes 4
Gyusuji Nikomi (Stewed Beef Tendon)
About 2 hr 30 minServes 4
Imoni (Yamagata-Style Taro and Beef Soup)
About 50 minServes 4
Kenchinjiru (Vegetable and Tofu Soup)
About 35 minServes 3
Motsu Nikomi (Miso-Simmered Pork Offal, Pre-boiled)
About 1 hrServes 3–4
Nishime (Simmered Chicken and Root Vegetables)
About 1 hr 10 minServes 4
Oden (Japanese Hot Pot Stew)
About 1 hr 45 minServes 3–4
Satsuma-jiru (Chicken and Vegetable Miso Soup)
About 35 minServes 4
Tonjiru (Pork Miso Soup)
About 40 minServes 4
Sources（1）
Checked on 2026-10-07.