ブックタイトルKONNYAKU - Healthy and Traditional Japanese food MIYUKIYA FUJIMOTO

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KONNYAKU - Healthy and Traditional Japanese food MIYUKIYA FUJIMOTO

The corm potato of Konjac, once grown and harvested after 3 years,is thinly sliced and dried and refined as a powder to be usedas an ingredient of Konnyaku.The main constituent of the Konjac refined powder is glucomannanwhich acts as a thickener and creates a delicious Konnyaku.Other ingredients included in Konnyaku are Calcium hydroxide and water.Even though Konnyaku consists of simple components,it can be difficult to manufacture. Everything from conditionof material, air and water temperature and that day’s humidityhas to be taken into account in order to ensure a quality product.Photo/Raw Konjac corm potato.In its raw state, once cut and mashed,also used for making Konnyaku.