HOME > Chowhound > Ontario (inc. Toronto) >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

where can I buy Konjac Flour or Glucomannan in Toronto area?

l
lvsprelude Jan 21, 2008 02:24 PM

where can I buy Konjac Flour or Glucomannan in Toronto area?
or can anyone give me a list of Japanese grocery/supermarket in the area? thanks

  1. b
    blogs Jan 21, 2008 03:23 PM

    http://www.toronto-sanko.com/en/

    Sanko is the only place I have found it in Toronto

    730 Queen St. W.,

    2 Replies
    1. re: blogs
      l
      lvsprelude Jan 23, 2008 03:43 PM

      thanks i called them and they said they're out of stock until april
      any more places that i can take a look?

      1. re: lvsprelude
        c
        CuriousCat Jan 23, 2008 05:56 PM

        I have never looked for Konjac flour, but I know PAT Central (on south side of Bloor, btw Christie & Bathurst) carries a variety of konjac products (noodles, blocks, etc.) Could try giving them a call?

        Address: 675 Bloor St. W., Toronto
        Phone: (416) 532-2961

    2. t
      tarteaucitron Jan 23, 2008 09:20 PM

      Can I ask what you are planning to use it for? Just curious. I didn't even know such a thing exists.

      1. lilith Jan 23, 2008 11:22 PM

        Not sure if these links would be of help but anyway:
        http://www.foodingredientsonline.com/storefronts/fibertech.html
        http://www.konjacfoods.com/order/inde...

        9 Replies
        1. re: lilith
          lilith Jan 24, 2008 08:13 AM

          The Japan Konnyaku Association (http://www.konnyaku.or.jp/) ships their kit worldwide.
          Their 300-yen kit includes 50 grams of konjac flour and 2 grams of coagulant, and you can make 6 slabs (6-cho) of fresh konjac.

          I wrote to them in Japanese but they said they have experience shipping to various countries, so I am sure you can write to them in Enlish.
          They have a web form you can use: http://www.konnyaku.or.jp/mail/index....
          type in your name in the first line and the e-mail in the second line.

          1. re: lilith
            t
            tarteaucitron Jan 24, 2008 10:52 AM

            Thanks for the info.

            I suppose if you eat the stuff a lot or want to customize it, it's worth making it yourself.

            One more ingredient to make jello with. Now I'm interested too.

            1. re: tarteaucitron
              b
              bluedog Jan 24, 2008 12:11 PM

              I've eaten a lot of konnyaku. While benign its mostly tasteless and bit rubbery. Don't get me wrong, I like it (e.g. if I recall ocrrectly, konnyaku noodles are often added to sukiyaki as shirataki noodles, but I wouldn't go to the trouble of making it.

              1. re: bluedog
                b
                blogs Jan 24, 2008 12:46 PM

                the flour can also be used as a thickener, it is high in fibre and has no carbs, although the result can be a bit slimy in texture

              2. re: tarteaucitron
                lilith Jan 24, 2008 03:32 PM

                While we Japanese people love konnyaku (or konjac) and eat it regularly, very few people actually make their own. It may be comparable to, perhaps, people who smoke their own meat. It's a lot of work and it is most certainly cheaper to buy them than to make them, and the flour is hard to come by even in Japan... It sure is fun though. I have made konjac from flour a few times in the past (bought from Sanko and from Japan) and have enjoyed it.

                Now, if you are buying powder from the US store (konjacfoods.com) for making your own konnyaku, make sure you have the source for the coagulant. Their website mentions pickling lime (calcium hydroxide), but I read somewhere that it is not sold in Canada (or was it in Ontario?).

                Another thing you need to keep in mind is that unlike jello or agar agar, konnyaku would not melt in your mouth, so you have to be very careful when serving it to children or to older people. There were deaths due to suffocation in infants/toddlers a while back when they began selling 'konnyaku jelly' products. Since then the labels on the konnyaku jelly products say not to give to children under 3 or 5 (can't remember exactly).

                Mind you, konnyaku is an excellent food item, we call konnyaku 'intestine sweeper' or 'tummy cleaner', and we've always been eating konnyaku as part of our meal and never (or almost never) had this problem. That's because we all chewed them well, like we chewed on our meats and fish. But when people saw 'konnyaku jelly' for the first time they thought "Oh it's jelly, we can just swallow them!" Nooooo.
                If you are thinking of making jello with a different texture for younger folks, make sure you use more water than for the average konnyaku ratio, and keep them small, diced or sliced (or better yet, use agar agar or stick with gelatin)

                1. re: lilith
                  t
                  tarteaucitron Jan 24, 2008 05:20 PM

                  Thanks for the comprehensive info, lilith. This confirms why they put the konnyaku slabs in the fresh vegetable section at JTown :)

                  Do you think I can "dilute" the chewiness (that is, when I do get the powder) of the konnyaku flour by mixing it with kanten or gelatin, to get the ultimate jello that has a nice, bouncy, soft texture that is also healthy too?

                  1. re: tarteaucitron
                    lilith Jan 24, 2008 06:14 PM

                    Yea, konnyaku is made from konnyaku imo (taro).

                    I have never tried mixing konnyaku flour with agar agar or gelatin but you should be able to. The commercially available konnyaku jelly products contain agar agar. I think the ratio is the key, so let me know how it turns out:)

                    If you are mixing agar agar or gelatin, you will be using the konnyaku flour as a thickener, i.e. you do not use the coagulant, because when you add the coagulant you need to boil the konnyaku for a few minutes for it to form a solid slab or konnyaku balls, which means any agar agar or gelatin will dissolve away in the boiling process.
                    I have seen recipes that tells you to make the konnyaku the usual way, by adding the coagulant, then use a blender or a food processor to make konnyaku paste, then add the agar agar or gelatin. Dunno about the texture for this method.

                  2. re: lilith
                    l
                    lvsprelude Jan 25, 2008 03:37 AM

                    im actually trying to make ice cream with konjac flour to replicate the chewy texture of the turkish ice cream, i read an article on the internet about this and was planning to give it a try. would you have any idea or tips on how to prepare this ice cream? does konjac flour need to be boiled first? or do i need other ingredients in order to achieve the chewy texture? thanks

                    1. re: lvsprelude
                      lilith Jan 31, 2008 03:17 PM

                      My post got deleted so I'll try again.

                      I found mock dondurma recipes online, but I figured it would be off-topic to talk about recipes here, so I created another thread in the Home Cooking board.
                      http://www.chowhound.com/topics/484961

                      Hope this helps.
                      PS I also found recipes for okara-konnyaku and other interesting konnyaku items on the web, can't wait to try them out.

            2. a
              Abbala Sep 24, 2009 10:00 PM

              Thanks for taking the time to help, I really apprciate it.

              Last sunday i was buy this link i think these links would be of help:

              ---------------------------------------------------------------------
              http://allnutri.com/pid3527/glucomann...

              Show Hidden Posts