Konnyaku: can it be eaten raw? and is there really a difference between normal and 'sashimi' konnyaku?!
then a few that said i could.
please someone help me! (oh and some recipe tips if you have any for konnyaku)
thanks
Answers: i came across a site which said i couldnt eat it raw.
then a few that said i could.
please someone help me! (oh and some recipe tips if you have any for konnyaku)
thanks
I am a former chef and worked in Japan for a Canadian Hotel chain back in the 1980's, konnyaku is made from the wild mountian yam and is as said a starch based product, either cut inot chunks and stewed with meat or veg in a cassarole type dish or sliced and used like noodles in soups, stews and it is cooked and mixed with veg and miso dressing for a Asian style pasta like salad.
There is white and red and some in the norht that is tints green with a shisho flavour, I have never seen it with sashimi unless on a plate as a garnish, like rice noodles it is low in fat, high in minerals and iron and is nice for veggie and vegan diets in that it has a load of essential protein. I would not eat it raw, maybe blanched or boiled in dashi first, and garnished with soya or ponzu sauce.
Konnyaku (devil's tongue) is grown and is a rather starchy corm used in vegan recipes.
Sashimi konnyaku has better flavour and is served with a misu based dressing.
From the rainsmart.co.uk team