Konnyaku Harvest

Konnyaku Harvest



Young konnyaku plant.

I planted konnyaku “seed potatoes” last spring. They were about 10 of 2″ potatotes. Without much of care, except occasional watering, they grew well. A konnyaku plant looks like a miniature tree came out of the Devonian period. The corpse flowers, we sometimes hear about from botanic gardens, are flowers of konnyaku.

Even though the flowers of my konnyaku wouldn’t be as magnificent as botanic gardens’, if I grow the plant for several years in the right condition, they would bloom stinky flower as well.

When it suddenly dies in October to November, the potatoes can be harvested. When I dug the ground, there were about 4″ diameter potatoes. The dark balls in the photo above are konnyaku roots (green balls are green tomatoes).

Konnyaku is jello like processed food, which can be found in oden. It doesn’t have any flavor by itself, and doesn’t have that much nutritional value either, even though it’s rich in fiber. Sometimes it is used as one of the ingredients of weight loss food, because it bulks up in stomach.

Konnyaku can’t be eaten raw. They have to be boiled, ground and solidified in a mold.

Some of the Japanese dishes that use konnyaku are nishime, oden, natto jiru, and butajiru.



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