Do you know what kind of konjac there are?
They are sold in various forms depending on the purpose of cooking. The most classic konjac is “Kinna konjac”. Now, let ’s talk about the types.
What are the types and characteristics of konjac?
Konjac has black and white types
If you use konjac coconut powder, it will turn white konjac, and if you use ginger, it will become blackish because the skin of the shark enters. Most of the black konjacs are made with fine powder, but the white konjac is not so popular in the regions where you are accustomed to making traditional konnyaku, so it looks like konjac made from ginger. It seems to be often colored with seaweed powder.
The black spots found in white konjac are natural products derived from the raw material konjac, so there is no problem in quality.
Board konjac
Shaped and hardened with a plate at the time of manufacture. You can cut according to the purpose of cooking. In Kansai and other countries, blackboard konjac is preferred, while white board konjac is preferred in Tohoku and Hokkaido where konjac rice cake has not been made.
Ball konjac
Konjac made by rolling without using molds. In addition to white konnyaku and black konnyaku, there are also various kinds of garlic, such as red pepper, sea bream, and sesame, which can be added to boiled foods and oden as a cooking accent.
Tsukikonjac
Extruded konjac like konten. While maintaining a moderate konjac texture, it has advantages such as being easy to combine with other ingredients and being easy to blend in with other ingredients, making it suitable for stir-fry.
Sashimi Konjac
A type that has more water than other konjacs and can be eaten as is. Some are flavored with citrons, sesame seeds, and paste, and some are in the form of samen in addition to the plate. Like real sashimi, it is suitable for salads, marinades, and foods.
Thread konjac
When the konjac is still pasty, it is boiled through a narrow hole and shaped like a thin string like a thread. What is made from fine powder is like Shirataki Falls, so it is also called “Shirataki”. It is suitable for sukiyaki and sweets because the taste adjusts in a short time.
However, during the Edo period, Shirataki was mainly called Kanto, and in Kansai, it was called konnyaku that was cut into thin konnyaku. Currently, it is made through a narrow hole in Kansai, but it is often referred to as “Kinnyaku” or “Kinnyaku” from the old days, and sometimes it is distinguished from “Shirataki”.
Grain konjac
Konjac processed into small granules. Because it is almost the same size as rice grains, it can be used for dieting by adding rice to the food by mixing with rice and cooking, and it can also be used for dessert confectionery etc. by making use of its habitless taste and a soft texture . It is easy to arrange for various dishes.
How to use konjac
Konjac can be eaten more deliciously by punching it out. There is also a konjac that does not require punching.
Things to do before cooking konjac.
Oden, sukiyaki, etc.
It can be cooked as it is, but for products that do not say “no punching is needed”, it is better to boil to remove the punch. Konjac, which does not require punching, can be cooked right away, and sashimi konjac can be put on the table without using fire.
Boil
Cut konjac into a size that is easy to eat. Boil in boiling water for 3-5 minutes. Sprinkle with salt and stir well, then leave it for a while to drain out excess water.
Boiled food
Knock
Put the konjac on the dry cutting board and wipe the salt thoroughly, then dab with a rolling pin.We sell konnyaku that has been punched, so let's buy konjac and cook it.
Summary
As for why konjac is black, you can see that it contains the ingredients of persimmon. Just because it ’s black doesn’t mean it ’s rotten, so don’t worry.
