Good for soothing and constipation and healthy! Ingredients medicinal food Konnaku

Konnaku seen from the world of medicinal dishes

In the world of healing foods, Konnaku is “cold” for Goki and “spicy” to Gomi. Konnaku’s Chinese name is Maimo, also known as “Konnyakuimo”. First of all, Konnaku is a processed Konnakuimo. Konnakuimo is a species of plant in the Satoimo family native to Sri Lanka, India, famous for its tea.

Sanding with Konnaku

Since ancient times, Konnaku has been called “wall sand” and is believed to have a bowel cleansing effect.

In fact, at the time of the great eruption of Mt.

Kawayanagi himself wrote about the situation in the Edo period, saying that the price of Konnaku in the 4th year of Hoei had increased.

Great and healthy diet ingredients

I think many people eat konyaku as a healthy, low-calorie ingredient. But isn’t it made of potatoes? You may be wondering.

In fact, 97% of Konnaku’s ingredients are water, and the rest is made from a dietary fiber called glucomannan. Water and fiber are great for dieting. This type of fiber stimulates the bowels and promotes bowel movements. In recent years, it has gained attention for its function in blocking the absorption of cholesterol in the gut.

Of course, it’s low in calories, so it’s a good ingredient for people worried about diets and those with high cholesterol.

Konnaku with a diuretic effect

In Japan, it has long been thought that Konnaku has a diuretic effect. You can expect improvement by eating Konnaku.

How to use Konnaku as a medicine

Healthy foods you want to eat regularly

It is said that eating konjak regularly is effective in preventing obesity, relieving constipation and reducing phlegm. It is no exaggeration to say that it is a healthy food.

Challenging medicinal dish “Konjak with walnuts” recipe


Konnaku’s formula introduced this time is “Beauty Potion”. It is a skin-healthy and beauty-enhancing formula that makes women happy, such as reducing obesity and constipation.

Ingredients (for 2 people)

・ Konnaku 1/2
・ Ground bone (* 1) 5 grams
・ 1 cup soup
・ 30 grams of walnuts (peeled)
・ 2 teaspoons honey
・ Series (Mitsuba is also accepted) 1/2 pack
・ Makiko (* 2) 1 tbsp
・ 1/2 cup red wine
・ Just enough salt and soy sauce

Making

1. 1. First, prepare Konnaku. Rinse with salt, beat with rubbing wood, and wash with water.
2. Cut the prepared konjak into a 7 mm wide wood or cut into strips, put in a pot, add a little soy sauce, dry roast and let cool.
3. 3. Put the scalp in the broth and soak it in half.
Four. Soak the walnuts in boiling water, peel them off with bamboo skewers, crush them and rub them in a bowl until the oil comes out. When the oil does run out, spread this mixture with the scalp broth you made earlier, add honey and a pinch of salt, rub well, and add the cooled konjak.
Five. Boil over boiling water with a little salt, squeeze the water and cut into 2 cm pieces.
6. 枸杞 子 is soaked in alcohol. Wash sardines with water, wipe off the water, soak in 1/2 cup of red wine.
7. 7. Put the konjak in a bowl, cover the series on top, and sprinkle a suitable amount of sardines in alcohol is done.

(* 1) Ground bark: Dried root bark of Kuco or Nagabakuko
(* 2) 枸杞 子… The result of 枸杞

We recommend healthy and konyaku foods that you want to eat regularly as a remedy against ailments caused by your diet and lifestyle. Sardines in wine are introduced in the recipe as a must-have for medicinal dishes. Because it is often used in medicinal dishes, it can be placed in small jars and stored in the refrigerator very conveniently. It’s also perfect for desserts.

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