Konnyaku, a gelatinous low-calorie food made from the konjac plant's corm, has gained popularity in recent years as a healthy diet ingredient. Served during Setsubun for its demon-expelling rituals, it can be enlivened by shaping into braids and sprinkling with chili peppers. This year's Setsubun falls on February 3.
Konnyaku, made from the konjac plant's corm, has nearly zero calories and repels oil during cooking, enabling stir-fries or sears with minimal fat. It contains no fat and is rich in dietary fiber, with studies showing it helps stabilize blood sugar and reduce cholesterol and high blood pressure.
Due to its gut-cleansing properties and the corm's resemblance to a horned ogre, konnyaku dishes are traditional for Setsubun, a holiday involving rituals to expel demons and invite good fortune.
The author recalls eating and loving strips of konnyaku in a mild, creamy tofu sauce during their first Setsubun celebration decades ago. The article suggests shaping konnyaku into braids and sprinkling with fiery chili peppers to add spice to its mild flavor, enlivening this Setsubun staple.
