for konjac fans
piaba (Sat, 10 Sep 2016 11:02:15 PDT)

jim et al,
konjac starch is often used to make fruit-flavored jelly candies that are sold in small cups (or used to be, until idiots started getting panicked about kids swallowing them whole).  mostly it's tasteless and it's a question of texture, it can make a very nice, chewy jelly for desserts.
as for konnyaku, i'm familiar with it in stir-frys  with other vegetables, often in a curry sauce.  again, it's fairly tasteless and odorless, but it has a very thick, chewy texture.  it's also often used in the japanese winter stew, oden, with boiled eggs, other veggies (such as carrots or lotus root), in a nice dashi broth.
years ago, there was a restaurant in NY (which has since closed) that offered konjac noodles in a delicious clear broth with wontons and spinach.  the noodles were clear and translucent, and tied in bundles.  it was yummy and i have not come across any others that serve it that way.
btw, i heard A. paeoniifolius root is also edible?

======== tsuh yang 

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