How to Enjoy Sashimi Konnyaku
Sashimi is a traditional Japanese dish usually consisting of thinly sliced fresh raw fish, but it is actually also made from other ingredients, and the representative example includes “Sashimi Konnyaku (刺身こんにゃく)”.
Sashimi Konnyaku is literally a sashimi dish of “Konnayku (こんにゃく, 蒟蒻)” made with konjac potato or devil’s tongue starch.
Since about 96 to 97 percent of the food consists of water, Konnyaku itself is very low in calories, and in fact, the one I bought today only has 9 kcal per bag (170 grams). Nonetheless, Konnyaku is rich in dietary fiber and is favored as a diet food in Japan.
Konnyaku is jiggly like jelly but has a firm chewy texture. It is usually grey in color but the variety meant for sashimi typically takes on a green hue which mainly comes from the contained Aonori (Aosa) seaweed powder.
While ordinary grey Konnyaku is eaten after boiled or cooked, commercial Sashimi Konnyaku can be enjoyed as it is after chilled and rinsed with cold water.
How to Eat
As with sliced fish sashimi, Sashimi Konnyaku is often eaten by dipping in wasabi shoyu (soy sauce with wasabi). Another common way of eating it is with su-miso (vinegared miso).
The green Konnyaku chunks also go well with fresh vegetables and they are sometimes served together in one plate.
Only with a faint fragrance of Aonori, Sashimi Konnyaku is almost tasteless. Despite that, as the food mostly consists of water, it is very fresh like jelly and can be a perfect food for the coming summer.