-
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...
- the
English names of the
konjac plant.: 157–12 . One
variation is ito-
konnyaku (糸こんにゃく "konjac strings"),
which are
generally thicker, darker, with a...
- A
konnyaku bridge (こんにゃく橋,
konnyaku-bashi) is a low
water crossing bridge in ****an, so
named locally because of the way it
seems to
tremble underfoot...
-
Momigami is a ****anese
papermaking method,
often described as
kneaded paper.
Konnyaku starch is used to
strengthen kozo (paper mulberry) paper,
which acquires...
-
major agricultural products include cabbages and
konnyaku.
Gunma produces over 90% of ****an's
konnyaku, and two-thirds of the
farms in the
village of Tsumagoi...
- what is now
commonly called miso dengaku [ja] or
simply dengaku;
konjac (
konnyaku) or tofu was
boiled and
eaten with miso. Later,
instead of
using miso,...
- such as
shiitake and enokitake. Gl****
noodles made out of
konnyaku or corm, such as ito
konnyaku, or
shirataki noodles.
Boiled wheat udon or
mochi (rice-cakes)...
-
onions stewed in dashi, soy sauce, mirin, and sugar,
sometimes with ito
konnyaku and
vegetables like carrots.
Nikujaga is a kind of nimono. It is usually...
-
consisting of fish
paste cakes,
boiled eggs, daikon, potatoes, kelp rolls,
konnyaku, and
other ingredients that are
first boiled then kept
simmering in a broth...
-
called sashimi while they
resemble fish meat, like
avocado as
salmon and
konnyaku as
puffer fish. Less common, but not unusual,
sashimi ingredients are vegetarian...
