It has, until now, been necessary to boil konnyaku in a process called akunuki (literally, removal of harshness) before it is cooked in order to remove its unique odor, but some types of konnyaku can now be cooked without this process being performed.
なお独特の臭みがあり調理に際しては一度煮込んで灰汁抜きをするが、今日では灰汁抜きの必要ないこんにゃくも見られる。