Konyaku how to make, prepare and appreciate?!
Konyaku how to make, prepare and appreciate?
do you know this japanese preparation ? aside of the big three japanese mysteries : nato miso tofu this grey like marble jelly is so an enigma to me ....
Answers:
It is something that is hard to prepare, it is made from the Wild Mountian Yam, is a starch concoction and is similar to a gel, it can come in 3 colours mainly flavours, white, red and yellow.
White is just plain and has not distinctive flavour, red has seaweed in it, it is cooked in a seaweed broth and the particals remain, the yellow is not really yellow, but has yuzu juice added.
Prepareation is varied, from soups, stir fry, as a replacement for noodles in braises and even as a dessert with a syrup made with another starch plant called Kudzu.
When I was in Japan in the 1980's I had it many ways and it is a nice alternative ina veggie or vegan diet as no animal product are used, it is low in fat and high in proteins, but is takes alot of seasoning and lends it self to how and what is cooked with.
As for Natto, I love it, Miso, cannot get enough, Tofu, I went to a place in Tokyo that serves it 64 different ways and it is all a different dish each time, and with tofu you have the choices of soft, medium and firm so it can be used for a number of dishes, and then theres the other products, like seitan, fried tofu balls and the fermented ones in bean or chili pastes, a great flavour experience.