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 _______________________________________________ pbs mailing list pbs@lists.ibiblio.org http://pacificbulbsociety.org/list.php http://pacificbulbsociety.org/pbswiki/