http://blog.jagaimo.com/archive/2006/05/20/2397.aspxUpdate: For those of you coming from elsewhere, the roundup so far is posted here . Please send me your entries by Sunday and I can include the procrastinators... A couple of weeks ago on eGullet , member Hiroyuki noted that May 29 is Konnyaku Day. 5/29enCommunityServer 2.1 SP2 (Build: 61129.2)http://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2398Sun, 21 May 2006 10:11:04 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2398obachanHey Jason, <br>Thanks for the invitation. I'm in! :Dhttp://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2408Fri, 26 May 2006 15:12:16 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2408raeif i can get my head around this holiday weekend craziness i'll see what i can do with the old devils tongue, but to be quite honest, i've always hated those thick brown chewy slabs my mom cooked up....must....camoflague.....http://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2411Sun, 28 May 2006 01:06:29 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2411LilyI'm really irked that the FDA pulled the old conjac candies. I loved those as a kid, especially the Taro ones. I never even came close to choking on them. Gah. <br> <br>So, you inspired me to get a block on konnyaku. Now I'm not sure what exactly I should do with it. Suggestions? If you were to suggest something to someone as their first experiance with konnyaku, what would you say? I'd like to get my partner to try it, but he's a little reserved with new foods.http://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2412Mon, 29 May 2006 18:53:12 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2412jasonFor a first experience I'd probably suggest shirataki (konnyaku noodles) in soup, but with regular konnyaku, the most common uses are nimono (poached in seasoned dashi) with other ingredients, the dengaku you see above, or similar. <br> <br>Though it's not typical, you might find kinpira konnyaku a good introduction; slice konnyaku into chopstick-size matchstick cuts, boil the konnyaku for a few minutes, and sautee it at medium heat with a blend of sesame oil and vegetable oil briefly with some thin matchstick-cut carrots and maybe strips of snow peas or fresh green beans, add a little soup stock, sake, soy sauce, a hint of sugar, and dried chilies. Garnish with white sesame seeds (if using dark konnyaku) or maybe black (if using white konnyaku).http://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2413Mon, 29 May 2006 23:28:27 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2413makiI am about to leave (in a few hours) for a trip, and didn't have time to get any konnyaku...but I'm looking forward to reading what everyone else did! http://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2417Wed, 31 May 2006 06:44:30 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2417TrackBackhttp://blog.jagaimo.com/archive/2006/05/20/2397.aspx#2418Wed, 31 May 2006 08:47:29 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2418Amy Better late than never: <br><a rel="nofollow" target="_new" href="http://blue_moon.typepad.com/blue_lotus/2006/05/happy_konnyaku_.html">http://blue_moon.typepad.com/blue_lotus/2006/05/happy_konnyaku_.html</a>