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Amorphophallus konjac –also
known as konnyaku, and
konjac– is a
vegetable species native to
Yunnan in
southwest China which has an
edible corm. It is also...
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Glucomannan comprises 40% by dry
weight of the roots, or corm, of the
konjac plant.
Another culinary source is salep,
ground from the
roots of certain...
- are translucent,
gelatinous ****anese
noodles made from the corm of the
konjac plant. In
traditional ****anese cuisine, they are
eaten in
soups or stir-fried...
- dishes)
consisting of
several ingredients such as
boiled eggs,
daikon or
konjac, and
processed fishcakes stewed in a light, soy-flavored
dashi broth. Oden...
- "imitation
shark fins".
Substitutes for
shark include imitation shark fin,
konjac gel,
various forms of noodles, and others. "Mock shark's fin" soup appeared...
- jícama,
Mexican yam bean, or
Mexican turnip, a
tuberous root
Konjac,
Amorphophallus konjac Amorphophallus paeoniifolius,
known commonly as
elephant foot...
- root
vegetables organized by
their roots' anatomy. Corm
Amorphophallus konjac (
konjac)
Colocasia esculenta (taro)
Eleocharis dulcis (Chinese
water chestnut)...
- soy
sauce or miso. Oden:
several ingredients such as
boiled eggs, daikon,
konjac, and
processed fishcakes stewed in a light, soy-flavoured
dashi broth. Karashi...
- and
radioyaki (ラジオ焼き or ラヂオ焼き, rajioyaki) that
contained pieces of beef,
konjac or
other ingredients. Meanwhile, in
Akashi in Hyōgo Prefecture,
there was...
- also
called ganmo for short. In the Edo period,
ganmodoki was a stir-fried
konjac dish. A dish
similar to the
ganmodoki today was made by
wrapping chopped...
