Name: Konnyaku
Released: 2023-05-11

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Japanology Plus

S10 · E7 — Konnyaku

23 episodes in this season

E1

Kitchens

28 min

E2

Satsumaimo: Sweet Potatoes

28 min

E3

Dinosaurs

28 min

E4

Japanophiles: Kyle Holzhueter

28 min

E5

Camping

28 min

E6

Male Aesthetics

28 min

E7

Now Playing

Konnyaku

28 min

E8

Japanophiles: Isabelle Sasaki

28 min

E9

Ueno

28 min

E10

Meteorological Data

28 min

E11

Amami Oshima: Paradise Found

28 min

E12

Amami Oshima: Shaped by Adversity

28 min

E13

Japanophiles: Francesco Panto

28 min

E14

Vacant Homes

28 min

E15

Rokyoku: Musical Storytelling

28 min

E16

Japanese Honeybees

28 min

E17

Japanophiles: Martin Holman

28 min

E18

Unused Fish

28 min

E19

Garbage

28 min

E20

Firefighting

28 min

E21

Japanophiles: Benjamin Flatt

28 min

E22

Izumo: Home of the Gods

28 min

E23

Izumo: Land of the Supernatural

28 min

Japanology Plus

TV Series

201428m6.4

DocumentaryTalk

Now playing

Konnyaku

Season 10 · Episode 7 · May 11, 2023

Konnyaku is an important element of Japanese cuisine. It has long been known as a high-fiber, diet-friendly food, and in recent years it's been shown to offer benefits for health conditions including dementia and diabetes. Outside Japan, its popularity is on the rise, and it has started to appear in dishes like pasta. Konnyaku is a chewy, jelly-like food made from the extremely bitter corm of the konjac plant. How is it processed? And what other uses does it have? Peter Barakan visits Japan's top producing area to learn all about this surprising food.

More details

Japanology Plus

TV Series

201428m6.4

DocumentaryTalk

Now playing

Konnyaku

Season 10 · Episode 7 · May 11, 2023

Konnyaku is an important element of Japanese cuisine. It has long been known as a high-fiber, diet-friendly food, and in recent years it's been shown to offer benefits for health conditions including dementia and diabetes. Outside Japan, its popularity is on the rise, and it has started to appear in dishes like pasta. Konnyaku is a chewy, jelly-like food made from the extremely bitter corm of the konjac plant. How is it processed? And what other uses does it have? Peter Barakan visits Japan's top producing area to learn all about this surprising food.

More details

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