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Konjac corm powder has a noticeably fishy smell and is used as an ingredient in vegan alternative seafood products. [24] It can be incorporated into plant-based versions of seafood. For Chinese cooking, thin strands of konjac gel can be used as substitute for shark fins when preparing a plant-based version of shark fin soup. [25] [26]
Grass jelly, also known as leaf jelly or herb jelly, is a jelly-like dessert originating in China.It is commonly consumed in East Asia and Southeast Asia.It is created by using Chinese mesona (a member of the mint family) and has a mild, slightly bitter taste.
Glucomannan-rich salep powder is responsible for the unique textural properties of salep dondurma, a mastic-flavored stretchable and chewy ice cream of Turkish origin. [23] Konjac, also rich in glucomannan, is widely used for its jelly-like texture.
In 1867 the word "hijiki" first appeared in an English-language publication: A Japanese and English Dictionary by James C. Hepburn. Starting in the 1960s, the word "hijiki" started to be used widely in the United States, [citation needed] and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of ...
Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Amorphophallus konjac tubers are used to make konnyaku (コンニャク), a Japanese thickening agent and edible jelly containing glucomannan. [citation needed] Some species are called voodoo-lily, as are some species of Typhonium (also in the Araceae). [11] [12]
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
Amorphophallus konjac: Konjac: Significant dietary source of glucomannan, [14] which is purported for use in treating obesity, constipation, [15] and reducing cholesterol. [16] Anemone hepatica: Common hepatica Historically used to treat liver diseases, it is still used in alternative medicine today.
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