FoodBanter.com - View Single Post - Konnyaku

Becca[_3_]

wrote:
> I bought a small package of something called "yam cake" at a Korean grocery.
> However, from the packaging, I think this is actually a Japanese product.
>
> There is a recipe on the back of the package in English. It doesn't say
> anything about yam cake in the recipe, but it does mention konnyaku and
> that is the only ingredient in the recipe that I don't recognize. I then
> went and looked up "konnyaku" on the web and saw photos of packages, and
> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> in water.
>
> My main question is: does it need to be cooked to be eaten? And if so,
> for how long? Or is it just a matter of taste? None of the sites I looked
> at mentioned anything about whether it's OK to consume it raw. I am making
> some noodle soup, and I was just going to cook it in that. Not sure for
> how long, but not for hours or anything.
>
> Any advice on this?
>
> Second question: sites on the web have said that this stuff is very high
> in fiber and minerals. However, the "nutrition facts" on the back of the
> package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
> (As well as no carbs, proteins or fats.) It hardly even seems like food.
> Any idea why the info on the package would claim it has absolutely no
> nutritional value, when what I've read about it says it's actually very
> nutritious and healthy?
>
> The company is "Shirakiku" if that means anything to some of you.
>
> Thanks,

Yam cake is made from taro and you eat it for breakfast. I would drain
it, then brown it just until it was crispy on the outside.

Becca