Cangxi Konjac

Cangxi Konjac

　　Konjac, known in English as Konjac, also called jǔruò, is a perennial herbaceous plant of the Araceae family and is mildly toxic. It has a wide range of uses. Konjac is a large family, with about 130 species worldwide and over 30 species in China. Konjac is currently the only economically viable crop found to be able to produce large amounts of glucomannan, and its application value in food and medicine continues to be developed and demonstrated. The edible value of konjac is what makes it widely popular. Its main component is glucomannan, which not only contains more than 10 types of amino acids needed by the human body and various trace elements, but also features low protein, low fat, high fiber, strong water absorption, and high expansion rate. It also has medicinal benefits, such as lowering blood lipids, blood sugar, and blood pressure, aiding in weight loss, improving skin health, providing general wellness, relieving constipation, and offering multiple therapeutic effects.

　　The History of Konjac

　　As early as 250–306 AD, the “Ode to Shu Capital” from China’s Jin Dynasty mentioned “its gardens have jǔruò.” Famous works from the Tang Dynasty such as “Xiyang Zha,” the Song Dynasty’s “Jiayou Bencao Tujing,” and the Ming Dynasty’s “Compendium of Materia Medica” all contain records of jǔruò. Japan’s earliest record of jǔruò, the “Wamyō Ruijushō,” cites a commentary on the “Ode to Shu Capital” stating: “The root of jǔruò is white, boiled in lye, then coagulates and can be soaked in vinegar for eating. The people of Shu treasured it.” Konjac was introduced to Japan along with Buddhism, initially used only for medicinal purposes, and occasionally consumed as food. Today in Japan, konjac is still called jǔruò, translated into English as “Konnyaku.” Health foods made from konjac are highly favored by the Japanese.

　　Introduction to Konjac

　　The name konjac may be unfamiliar to many. It is a root vegetable, also known as glucomannan. It is widely cultivated in Sichuan Province, China. After nearly a decade of research, konjac has been processed into konjac flour. There are now hundreds of food products made from konjac, and research has proven that it offers multiple benefits such as lowering lipids and blood sugar, preventing cancer, and aiding digestion. Konjac contains glucomannan, a high-molecular compound with strong water absorption capabilities—its volume can expand 80–100 times after absorbing water and it is not easily digested or absorbed after consumption. It can also adsorb cholesterol and bile acids, helping to lower blood pressure and reduce the incidence of cardiovascular diseases. Konjac also contains soluble dietary fiber, which is very effective in inhibiting postprandial blood sugar spikes, making konjac flour and its products ideal low-sugar foods for diabetics. Its use can help reduce the burden on the pancreas. Particularly noteworthy and intriguing is the gel it contains, which can form semi-permeable membranes with varying pore sizes in the intestines, adhering to the intestinal mucosa to create a protective barrier that blocks the invasion of carcinogens, thereby serving a cancer-preventive function. Therefore, konjac has multiple disease-prevention and health-promoting benefits, and regular consumption of konjac-based foods is very beneficial to health.

　　The traditional way to eat konjac is by making it into konjac tofu. Nowadays, in grocery stores in Japan and Korea, konjac powder is sold, usually packaged with a bag of gypsum. Housewives make konjac tofu at home and serve it as a regular household dish.

　　Since the monosaccharide bonding method of konjac glucomannan is similar to that of cellulose, it cannot be broken down into monosaccharides and absorbed in the small intestine. Therefore, it is suitable for situations where intake of excessive sugars is not advisable, such as for diabetics. For this reason, konjac can also be used as an ingredient in weight-loss foods.