Create allergy card
← Browse ingredients

Konjac

Konjac is a starchy tuber-derived food used to make gelatinous blocks, noodles, and other low-calorie foods.

Konjac — illustrative ingredient image

About Konjac

Konjac is a tuber-derived food made from the underground corm of the konjac plant, usually processed into flour or gel. It is rinsed and simmered in soups, hot pots, and stews, or sold as noodles and other shaped foods.

Plain konjac has a mild, faintly earthy flavor and readily takes on surrounding seasonings. Its texture is firm, springy, elastic, and gelatinous, though the result varies with flour concentration, alkaline setting, coloring, and added ingredients.

Culinary products appear as firm gray, white, or translucent blocks, slices, noodles, or rice-shaped pieces. Konjac is sold as flour, gel, and prepared forms; processing and cooking determine its color, firmness, water content, and shape.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where konjac appears

8 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–8 of 8

Main dishes

Soups

Rice dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for konjac

Names and romanised forms to recognise on menus and labels.

English

Konjac

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Konjac nutrition & diet

Konjac nutritional value

Konjac, block, made from fine powder — MEXT 02003

Per 100 g of the edible portion in the explicitly named reference form.

Calories
5kcal
Protein
0.1g
Carbs
2.3g
Fat
Trace

Trace: the source reports a very small amount per 100 g, not zero. No exact quantity is available to calculate for a different portion.

Per 100 g edible portion. Values use MEXT 2023 with March 2026 corrections; the English food name is matched by food code from the official English edition. Carbohydrate is total carbohydrate by difference. Values in parentheses in the source are estimates reported by MEXT. This reference does not cover other preparations or brands.

Portions & preparation

Establish whether the product is fresh konjac, flour, jelly, block, noodle, or another formulated food before using a reference. Match the drained edible portion after rinsing or cooking, and separate plain konjac from versions containing starches, seasonings, oils, or sauces.

Compare the right form: Match the specific konjac form—tuber, flour, jelly, block, or noodles—using the packaged recipe and drained edible portion.

Diet considerations

Konjac is derived from a plant tuber. Plain konjac products may fit plant-based patterns, but formulations can include fish stock, egg, dairy, animal-derived setting agents, or cereal ingredients. Noodles and blocks differ by added starch and sauce; compatibility and carbohydrate pattern therefore depend on brand, recipe, and portion.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically compatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically compatible
The plain form fits the conventional paleo food groups. Added ingredients and individual interpretations can differ.
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: MEXT Standard Tables of Food Composition in Japan, 2023 supplement, corrected March 2026 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .