Common English Names and Aliases for Konjac
While the name 'konjac' itself is often used in English, particularly in culinary contexts, the plant is known by numerous other descriptive names. These aliases often refer to either the plant's unusual, phallic-shaped inflorescence or the starchy, edible corm harvested from its root.
Devil's Tongue
One of the most striking common names for the konjac plant is Devil's Tongue. This moniker comes from its distinctive flowering stalk, or spadix, which is said to resemble a large, monstrous tongue rising from the ground. While a mature konjac plant produces only one leaf per season, it can produce a single, large, maroon spathe and spadix before the leaf emerges, which is where the name originates.
Elephant Yam
Another widely used English name is Elephant Yam. This name is a literal description, referring to the plant's large, starchy corm, which can grow to weigh up to 4 kg with a diameter of 25 cm. The size and appearance of this corm, which is the part of the plant used for culinary applications, has earned it this descriptive and recognizable name.
Other Colloquial Names
Other, less common but equally evocative, names for the konjac plant include:
- Voodoo Lily: This name, like 'devil's tongue', is a nod to its peculiar flower, which is often associated with exotic or mysterious imagery.
- Snake Palm: This name refers to the mottled pattern of the plant's single leaf stalk, which can look similar to snakeskin.
- Konnyaku Potato: This is an adaptation of the Japanese name 'konnyaku' and references its use as a starchy tuber, similar to a potato.
The Role of Glucomannan
At the heart of konjac's many uses is glucomannan, the natural, water-soluble dietary fiber that makes up a significant portion of its corm. It is this fiber that allows konjac flour to absorb water and form a viscous gel, a property exploited in both food manufacturing and dietary supplements.
What is Glucomannan?
Glucomannan is a polysaccharide composed of D-mannose and D-glucose units. When mixed with water, it can swell up to 17 times its original volume, making it an incredibly effective thickener and gelling agent. In dietary supplements, this same property creates a feeling of fullness, which can aid in weight management. Glucomannan's ability to absorb water and expand is why it is critical to consume konjac products with plenty of liquid to avoid choking or digestive blockages.
Comparison of Konjac Forms
| Product Form | Primary Use | Characteristics | Key Difference |
|---|---|---|---|
| Konjac Flour | Thickening, baking | A powdered form of the konjac corm, containing about 65% glucomannan. | Higher moisture content and less refined than konjac gum or pure glucomannan. |
| Shirataki Noodles | Low-carb noodle alternative | Thin, translucent, gelatinous noodles made from a mixture of konjac flour, water, and limewater. | Made from konjac flour, they are essentially konjac in noodle form and are often packaged in liquid. |
| Konjac Sponge | Skincare | A facial cleansing sponge made from konjac root fiber, known for being soft on sensitive skin. | A non-food application of the konjac plant, utilizing its natural texture. |
| Konjac Glucomannan | Supplements, food additives | A highly purified extract of the konjac corm, with glucomannan content over 95%. | A more concentrated form of the fiber, used in supplements and as a food additive (E425(ii)). |
Culinary Uses and Preparation
Konjac, in its various forms, is a versatile ingredient in the kitchen. In East Asian cuisine, it is prized more for its unique, chewy texture than for its flavor, as it tends to absorb the taste of sauces and broths.
Shirataki Noodles
- Preparation: Shirataki noodles, often called 'miracle noodles', require rinsing in cold water before cooking to remove the slightly fishy odor from their packaging liquid.
- Cooking: They can be boiled briefly, and then sautéed in a dry pan to remove excess water, which improves their texture.
- Dishes: The noodles are excellent in stir-fries, soups (like Japanese sukiyaki and oden), and salads, as they readily absorb the flavors of other ingredients.
Konjac Flour
- Thickening Agent: Konjac flour can be used as a gluten-free and low-calorie thickener for sauces and gravies. It is much more absorbent than cornstarch, so a smaller amount is needed.
- Vegan Gelatin Substitute: Because it forms a firm, heat-stable gel, it is a popular vegan alternative to gelatin.
- Baking: In gluten-free baking, it is often combined with other flours to improve the texture of baked goods.
Conclusion
In summary, the English name for konjac is simply konjac, but the plant and its derivatives are commonly referred to by a number of other names. These range from descriptive botanical terms like devil's tongue, elephant yam, and voodoo lily to its primary fibrous component, glucomannan. Understanding these names is key to recognizing the plant and its many forms, whether in a grocery store as shirataki noodles or as a dietary supplement. Its remarkable gelling and thickening properties, rooted in its glucomannan content, make it a valuable ingredient for a variety of culinary, health, and cosmetic purposes. While a nutritionally sparse food on its own, it offers significant fiber and is a low-calorie alternative for those on specific diets.
