Konjac – A Hidden Gem in Japanese Cuisine
We love introducing our guests to the unique ingredients of Japanese cuisine, especially those that are still unfamiliar to many in Australia. One of these hidden gems is konjac (konnyaku in Japanese), a plant-based superfood with centuries of history in Japan.
What Is Konjac?
Konjac is made from the root of the konjac plant (Amorphophallus konjac), which is ground into flour and mixed with water and calcium hydroxide to create a firm, jelly-like texture. It’s naturally low in calories, high in fibre, and completely plant-based, making it a fantastic ingredient for those looking for a light yet satisfying addition to their meals.
One of its biggest benefits is its soluble fibre, glucomannan, which helps with digestion, gut health, and maintaining stable blood sugar levels. This is why konjac has long been prized in Japanese Buddhist cuisine (shojin ryori), where monks sought nourishing, plant-based foods that supported a balanced lifestyle.
How Is Konjac Used in Japanese Cuisine?
In Japan, konjac is a staple in many traditional dishes:
Oden – A warming, slow-simmered stew where konjac absorbs the deep umami flavours of the broth.
Suki-yaki & Shabu-shabu – Thinly sliced konjac noodles (shirataki) are added to these hot pot dishes to soak up the savoury broth.
Sashimi Konjac – A plant-based alternative to raw fish, served with soy sauce and wasabi.
Japanese-style stir-fries – Konjac’s firm, bouncy texture makes it an exciting ingredient in modern vegan dishes.
Why We Use Konjac at Izakaya Midori
As a plant-based Japanese restaurant, we are always looking for ways to honour authentic flavours while keeping our menu 100% vegan. Konjac is a perfect fit—it absorbs seasonings beautifully, adds texture, and supports a healthy, balanced diet.
Many of our guests are trying konjac for the first time, and we love seeing their reactions! Some are surprised by its chewy, bouncy texture, while others love how it soaks up umami-rich sauces and broths. It’s a fantastic ingredient that brings a unique mouthfeel and versatility to plant-based Japanese cuisine.
Try It for Yourself!
Next time you visit Izakaya Midori, ask us about our konjac-based dishes—we’ll be happy to introduce you to this incredible, nutritious ingredient. You might just discover a new favourite!
Would you like to learn more about the history of konjac or how we prepare it at Izakaya Midori? Let us know in the comments!
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