WaFooD: Konnyaku Day Roundup

re: WaFooD: Konnyaku Day Roundup

Lily — Wed, 31 May 2006 16:08:54 GMT

If you ever find a means of obtaining the flavored sashimi konnyaku, I would love to be informed as well. I'm a huge fan of yuzu, and would love to try the konnyaku sashimi sumiso idea.

re: WaFooD: Konnyaku Day Roundup

Hiroyuki@eGullet — Wed, 31 May 2006 22:35:17 GMT

So, Hiromi is your wife... I didn't know that until I read her blog.
I'm familiar with those twisted konnyaku shapes. Mother mother used to do that, so does my wife.

re: WaFooD: Konnyaku Day Roundup

jason — Wed, 31 May 2006 22:47:48 GMT

We're not quite married, but yes, there's a connection :)

re: WaFooD: Konnyaku Day Roundup

jason — Thu, 01 Jun 2006 17:59:51 GMT

I'm not likely to import anything that requires refrigeration anytime soon, but if I do find the yuzu sashimi konnyaku at my neighborhood Asian market I'll post it here, Lily.

re: WaFooD: Konnyaku Day Roundup

Sueko — Thu, 01 Jun 2006 19:15:31 GMT

When I was young, my mother taught me how to make konnyaku slices into twisted shapes. So I followed that whenever I made nishime in Japan. Now I've been away from konnyaku for a long time; it's hard to obtain since I live in a small town. The next time I go to a Japanese store in Phoenix, I'll buy and make konnyaku nishime.

re: WaFooD: Konnyaku Day Roundup

Tue, 24 Jul 2007 23:09:39 GMT

We bought some konnyaku balls at the Japanese market, but are not sure what to do with them. Soups and stews, we read, but it's too hot for that. Any suggestions? Thanks!!

re: WaFooD: Konnyaku Day Roundup

jason — Thu, 26 Jul 2007 03:38:12 GMT

The one time I had tama-konnyaku they were pretty much just stewed with soy sauce, mirin and dashi (nimono style) and served by themselves. You could probably serve them on a stick or toothpick... not too hot for any but the steamiest summer days.