FoodBanter.com - View Single Post - Konnyaku

Becca[_3_]

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> 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
>
> Becca, it's not the same thing.
>
> You fry this stuff, you will end up with crispy, tasteless rubber.

We have a couple of bags of Shirartaki noodles in the fridge. She is
talking about Shirakiku Yam Cakes, which is different.

Becca