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Konjac (or konjak, English: /ˈkɒnjæk, ˈkɒndʒæk/ KON-yak, KON-jak) and
konnyaku are
common names of
Amorphophallus konjac, a
vegetable species native to...
-
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...
- are translucent,
gelatinous ****anese
noodles made from the corm of the
konjac plant. They are part of
traditional ****anese cuisine, but they are also...
- dishes)
consisting of
several ingredients such as
boiled eggs,
daikon or
konjac, and
processed fishcakes stewed in a light, soy-flavored
dashi broth. Oden...
- 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...
-
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...
- root
vegetables organized by
their roots' anatomy. Corm
Amorphophallus konjac (
konjac)
Colocasia esculenta (taro)
Eleocharis dulcis (Chinese
water chestnut)...
- may
refer to: Amorphophallus, a
large genus Konjac, a
common name of the
Asian plant Amorphophallus konjac Dichelostemma multiflorum,
native to California...
- jícama,
Mexican yam bean, or
Mexican turnip, a
tuberous root
Konjac,
Amorphophallus konjac Yam, see Tavastians, old
Russian and
Ukrainian name for Häme...
- it has been open
since the 1930s. The
first takoyaki included beef and
konjac, but
later Endo
switched to
using the now
traditional octopus and added...
