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Japanese Food

August 15 2010 Japanese Food Newsletter

Have you heard of konnyaku? Made from the konjac plant, konnyaku can be formed into blocks (which are sliced before cooking) or noodle-like strands. If you've ever eaten sukiyaki, you've probably enjoyed those thin, translucent noodles simmered in the broth. Konnyaku also is a requisite ingredient in nishime or oden, both Japanese vegetable stew-type dishes.

Konnyaku has no flavor of its own, but readily absorbs the seasonings in the dish. It is high in fiber and has virtually zero calories. Because of this, the diet industry now makes pasta substitutes using konjac. You can read more about it in this week's article.

Here is the latest article from the Japanese Food site at BellaOnline.com.

Konnyaku Kinpira Recipe
Made from the corm of the konjac plant, konnyaku is rich in fiber with virtually zero calories. Kinpira is a style of simmering ingredients in a soy-mirin mixture.


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Chidori Phillips, Japanese Food Editor

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