-
Amorphophallus konjac, also
known as konnyaku, and
konjac, is a
plant species native to
Yunnan in
southwestern China,
which has an
edible corm. It is sometimes...
- 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...
-
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...
- 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...
- 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...
- root
vegetables organized by
their roots' anatomy. Corm
Amorphophallus konjac (
konjac)
Colocasia esculenta (taro)
Eleocharis dulcis (Chinese
water chestnut)...
- "corn rice",
known as
Okssal (옥쌀) or
Gangnagssal (강낭쌀) was made from maize.
Konjac rice was
developed for low-calorie diet. Ptitim, an
Israeli wheat pasta...
- may
refer to: Amorphophallus, a
large genus Konjac, a
common name of the
Asian plant Amorphophallus konjac Dichelostemma multiflorum,
native to California...
-
greatly from
species to species, from the
quite uniformly globose tuber of A.
konjac to the
elongated tubers of A.
longituberosus and A.
macrorhizus to the bizarre...
