The history of konjac foods
Konjac foods become hot as the keto diet foods in recent years. Today let’s introduce the history of konjac foods.
Konjac foods are made of konjac flour, which is extracted from konjac plant. Konjac plant wild forms grow naturally in Southeast Asia and China. Konjac has been known in Japan since the sixth century as a medicinal food. During the Edo period (beginning in the early 17th century), the Japanese imported konnyaku from China. The 1846 book Konnyaku Hyakusen (One Hundred Recipes of Konnyaku) demonstrates its popularity in Japan at that time.
An early Japanese text first recorded how the konjac foods was made. This text described the addition of limewater to the mashed root to form the gelled noodles, the same principal method of preparation used today.
Cultures in East Asia have used konjac fiber for more than fifteen hundred years. China is the major growing region of the konjac plant.
As an important part of a traditional healthy diet. It was believed that konjac foods helped to excrete waste and toxic elements from the body. Recently, Konjac foods have once again become very popular in Japan. In fact, Konjac has become a part of the daily diet for most Japanese families for its digestive tract benefits and toxin removal. Modern uses of the Konjac noodle can be traced to inclusion in soups and stews. Konjac foods in Japan are generally called konnyaku, while the angel hair type of Konjac noodle is called shirataki noodles.
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