I bought a small package of something called "yam cake" at a Korean grocery.
However, from the packaging, I think this is actually a Japanese product.

There is a recipe on the back of the package in English. It doesn't say
anything about yam cake in the recipe, but it does mention konnyaku and
that is the only ingredient in the recipe that I don't recognize. I then
went and looked up "konnyaku" on the web and saw photos of packages, and
it does seem to be the same stuff. It's a gelatinous mess o'white stuff
in water.

My main question is: does it need to be cooked to be eaten? And if so,
for how long? Or is it just a matter of taste? None of the sites I looked
at mentioned anything about whether it's OK to consume it raw. I am making
some noodle soup, and I was just going to cook it in that. Not sure for
how long, but not for hours or anything.

Any advice on this?

Second question: sites on the web have said that this stuff is very high
in fiber and minerals. However, the "nutrition facts" on the back of the
package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
(As well as no carbs, proteins or fats.) It hardly even seems like food.
Any idea why the info on the package would claim it has absolutely no
nutritional value, when what I've read about it says it's actually very
nutritious and healthy?

The company is "Shirakiku" if that means anything to some of you.

Thanks,

--
Joyce ^..^

(To email me, remove the X's from my user name.)

wrote:
> I bought a small package of something called "yam cake" at a Korean grocery.
> However, from the packaging, I think this is actually a Japanese product.
>
> There is a recipe on the back of the package in English. It doesn't say
> anything about yam cake in the recipe, but it does mention konnyaku and
> that is the only ingredient in the recipe that I don't recognize. I then
> went and looked up "konnyaku" on the web and saw photos of packages, and
> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> in water.
>
> My main question is: does it need to be cooked to be eaten? And if so,
> for how long? Or is it just a matter of taste? None of the sites I looked
> at mentioned anything about whether it's OK to consume it raw. I am making
> some noodle soup, and I was just going to cook it in that. Not sure for
> how long, but not for hours or anything.
>
> Any advice on this?
>
> Second question: sites on the web have said that this stuff is very high
> in fiber and minerals. However, the "nutrition facts" on the back of the
> package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
> (As well as no carbs, proteins or fats.) It hardly even seems like food.
> Any idea why the info on the package would claim it has absolutely no
> nutritional value, when what I've read about it says it's actually very
> nutritious and healthy?
>
> The company is "Shirakiku" if that means anything to some of you.
>
> Thanks,


Yam cake is made from taro and you eat it for breakfast. I would drain
it, then brown it just until it was crispy on the outside.

Becca

In article >,
Becca > wrote:

> wrote:
> > I bought a small package of something called "yam cake" at a Korean grocery.
> > However, from the packaging, I think this is actually a Japanese product.
> >
> > There is a recipe on the back of the package in English. It doesn't say
> > anything about yam cake in the recipe, but it does mention konnyaku and
> > that is the only ingredient in the recipe that I don't recognize. I then
> > went and looked up "konnyaku" on the web and saw photos of packages, and
> > it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> > in water.
> >
> > My main question is: does it need to be cooked to be eaten? And if so,
> > for how long? Or is it just a matter of taste? None of the sites I looked
> > at mentioned anything about whether it's OK to consume it raw. I am making
> > some noodle soup, and I was just going to cook it in that. Not sure for
> > how long, but not for hours or anything.
> >
> > Any advice on this?
> >
> > Second question: sites on the web have said that this stuff is very high
> > in fiber and minerals. However, the "nutrition facts" on the back of the
> > package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
> > (As well as no carbs, proteins or fats.) It hardly even seems like food.
> > Any idea why the info on the package would claim it has absolutely no
> > nutritional value, when what I've read about it says it's actually very
> > nutritious and healthy?
> >
> > The company is "Shirakiku" if that means anything to some of you.
> >
> > Thanks,
>
>
> Yam cake is made from taro and you eat it for breakfast. I would drain
> it, then brown it just until it was crispy on the outside.
>
> Becca

Becca, it's not the same thing.

You fry this stuff, you will end up with crispy, tasteless rubber.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> wrote:
>>> I bought a small package of something called "yam cake" at a Korean grocery.
>>> However, from the packaging, I think this is actually a Japanese product.
>>>
>>> There is a recipe on the back of the package in English. It doesn't say
>>> anything about yam cake in the recipe, but it does mention konnyaku and
>>> that is the only ingredient in the recipe that I don't recognize. I then
>>> went and looked up "konnyaku" on the web and saw photos of packages, and
>>> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
>>> in water.
>>>
>>> My main question is: does it need to be cooked to be eaten? And if so,
>>> for how long? Or is it just a matter of taste? None of the sites I looked
>>> at mentioned anything about whether it's OK to consume it raw. I am making
>>> some noodle soup, and I was just going to cook it in that. Not sure for
>>> how long, but not for hours or anything.
>>>
>>> Any advice on this?
>>>
>>> Second question: sites on the web have said that this stuff is very high
>>> in fiber and minerals. However, the "nutrition facts" on the back of the
>>> package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
>>> (As well as no carbs, proteins or fats.) It hardly even seems like food.
>>> Any idea why the info on the package would claim it has absolutely no
>>> nutritional value, when what I've read about it says it's actually very
>>> nutritious and healthy?
>>>
>>> The company is "Shirakiku" if that means anything to some of you.
>>>
>>> Thanks,
>>
>> Yam cake is made from taro and you eat it for breakfast. I would drain
>> it, then brown it just until it was crispy on the outside.
>>
>> Becca
>
> Becca, it's not the same thing.
>
> You fry this stuff, you will end up with crispy, tasteless rubber.

We have a couple of bags of Shirartaki noodles in the fridge. She is
talking about Shirakiku Yam Cakes, which is different.

Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >> wrote:
> >>> I bought a small package of something called "yam cake" at a Korean
> >>> grocery.
> >>> However, from the packaging, I think this is actually a Japanese product.
> >>>
> >>> There is a recipe on the back of the package in English. It doesn't say
> >>> anything about yam cake in the recipe, but it does mention konnyaku and
> >>> that is the only ingredient in the recipe that I don't recognize. I then
> >>> went and looked up "konnyaku" on the web and saw photos of packages, and
> >>> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> >>> in water.
> >>>
> >>> My main question is: does it need to be cooked to be eaten? And if so,
> >>> for how long? Or is it just a matter of taste? None of the sites I looked
> >>> at mentioned anything about whether it's OK to consume it raw. I am
> >>> making
> >>> some noodle soup, and I was just going to cook it in that. Not sure for
> >>> how long, but not for hours or anything.
> >>>
> >>> Any advice on this?
> >>>
> >>> Second question: sites on the web have said that this stuff is very high
> >>> in fiber and minerals. However, the "nutrition facts" on the back of the
> >>> package say it has no fiber, and 0% of vitamins A and C, calcium and
> >>> iron.
> >>> (As well as no carbs, proteins or fats.) It hardly even seems like food.
> >>> Any idea why the info on the package would claim it has absolutely no
> >>> nutritional value, when what I've read about it says it's actually very
> >>> nutritious and healthy?
> >>>
> >>> The company is "Shirakiku" if that means anything to some of you.
> >>>
> >>> Thanks,
> >>
> >> Yam cake is made from taro and you eat it for breakfast. I would drain
> >> it, then brown it just until it was crispy on the outside.
> >>
> >> Becca
> >
> > Becca, it's not the same thing.
> >
> > You fry this stuff, you will end up with crispy, tasteless rubber.
>
> We have a couple of bags of Shirartaki noodles in the fridge. She is
> talking about Shirakiku Yam Cakes, which is different.
>
> Becca

Okay, sorry.

It sounded like Glucomanan.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:

>>>> Yam cake is made from taro and you eat it for breakfast. I would drain
>>>> it, then brown it just until it was crispy on the outside.
>>>>
>>>> Becca
>>> Becca, it's not the same thing.
>>>
>>> You fry this stuff, you will end up with crispy, tasteless rubber.
>> We have a couple of bags of Shirartaki noodles in the fridge. She is
>> talking about Shirakiku Yam Cakes, which is different.
>>
>> Becca
>
> Okay, sorry.
>
> It sounded like Glucomanan.

If we had pictures of it, we would both be more certain of what we are
talking about. lol That is the only Yam Cake I am aware of.

You know, I appreciate her spirit. It is interesting to buy things in
the Asian market, not knowing what it is.

Becca

Becca > wrote:

> wrote:

>> I bought a small package of something called "yam cake"
>>
>> There is a recipe on the back of the package in English. It doesn't say
>> anything about yam cake in the recipe, but it does mention konnyaku and
>> that is the only ingredient in the recipe that I don't recognize.

> Yam cake is made from taro and you eat it for breakfast. I would drain
> it, then brown it just until it was crispy on the outside.

Are you saying that "yam cake" and "konnyaku" are not the same thing?

The ingredients listed on the package are" "yam flour", water, and
calcium hydroxide. I read that konnyaku is often called "yam" although
it's not a tuber and has no relation to what we generally call yams.

--
Joyce ^..^

(To email me, remove the X's from my user name.)

wrote:
> Becca > wrote:
>
> > wrote:
>
> >> I bought a small package of something called "yam cake"
> >>
> >> There is a recipe on the back of the package in English. It doesn't say
> >> anything about yam cake in the recipe, but it does mention konnyaku and
> >> that is the only ingredient in the recipe that I don't recognize.
>
> > Yam cake is made from taro and you eat it for breakfast. I would drain
> > it, then brown it just until it was crispy on the outside.
>
> Are you saying that "yam cake" and "konnyaku" are not the same thing?
>
> The ingredients listed on the package are" "yam flour", water, and
> calcium hydroxide. I read that konnyaku is often called "yam" although
> it's not a tuber and has no relation to what we generally call yams.

It could be the same thing. Here is a website that might help. It
includes a recipe.

http://mykitch3n.blogspot.com/2007/02/yam-cake.html

Becca

wrote:
> Becca > wrote:
>
> > wrote:
>
> >> I bought a small package of something called "yam cake"
> >>
> >> There is a recipe on the back of the package in English. It doesn't say
> >> anything about yam cake in the recipe, but it does mention konnyaku and
> >> that is the only ingredient in the recipe that I don't recognize.
>
> > Yam cake is made from taro and you eat it for breakfast. I would drain
> > it, then brown it just until it was crispy on the outside.
>
> Are you saying that "yam cake" and "konnyaku" are not the same thing?
>
> The ingredients listed on the package are" "yam flour", water, and
> calcium hydroxide. I read that konnyaku is often called "yam" although
> it's not a tuber and has no relation to what we generally call yams.
>
AFAICT, they are made from the same ingredients, and they are just
different shapes. And neither is made from taro.

--
Jean B.

In article >,
wrote:

> I bought a small package of something called "yam cake" at a Korean grocery.
> However, from the packaging, I think this is actually a Japanese product.
>
> There is a recipe on the back of the package in English. It doesn't say
> anything about yam cake in the recipe, but it does mention konnyaku and
> that is the only ingredient in the recipe that I don't recognize. I then
> went and looked up "konnyaku" on the web and saw photos of packages, and
> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> in water.
>
> My main question is: does it need to be cooked to be eaten? And if so,
> for how long? Or is it just a matter of taste? None of the sites I looked
> at mentioned anything about whether it's OK to consume it raw. I am making
> some noodle soup, and I was just going to cook it in that. Not sure for
> how long, but not for hours or anything.
>
> Any advice on this?
>
> Second question: sites on the web have said that this stuff is very high
> in fiber and minerals. However, the "nutrition facts" on the back of the
> package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
> (As well as no carbs, proteins or fats.) It hardly even seems like food.
> Any idea why the info on the package would claim it has absolutely no
> nutritional value, when what I've read about it says it's actually very
> nutritious and healthy?
>
> The company is "Shirakiku" if that means anything to some of you.
>
> Thanks,

It's pretty much a fiber source imho. The Shiritake noodles I buy are
made of the same stuff.

No, it does not need cooking but has no flavor by itself. I marinate
for awhile in a variety of stuff depending on what I'm going to do with
it.

It's a calorie free food as it's indigestible by humans from what I've
read about it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
wrote:

> I bought a small package of something called "yam cake" at a Korean grocery.
> However, from the packaging, I think this is actually a Japanese product.
>
<snipped>
>
> The company is "Shirakiku" if that means anything to some of you.
>
> Thanks,

More on this product:

<http://www.konjacfoods.com/>

<http://www.thelowcarbgrocery.com/20060119news.html>

<http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>

You can slice the cake up into strips and use it accordingly.

Being a low carber, you can understand why I like this product. <g>
Rubbery tho' it is, it satisfies my "noodle" cravings.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article >,
> wrote:
>
>> I bought a small package of something called "yam cake" at a Korean grocery.
>> However, from the packaging, I think this is actually a Japanese product.
>>
> <snipped>
>> The company is "Shirakiku" if that means anything to some of you.
>>
>> Thanks,
>
> More on this product:
>
> <http://www.konjacfoods.com/>
>
> <http://www.thelowcarbgrocery.com/20060119news.html>
>
> <http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>
>
> You can slice the cake up into strips and use it accordingly.
>
> Being a low carber, you can understand why I like this product. <g>
> Rubbery tho' it is, it satisfies my "noodle" cravings.


Someone told me to boil the Shirataki noodles for 5-10 minutes and they
would not be as rubbery. They were right. The taste of the noodles was
fine, but the texture bothered me, it was too rubbery.

Becca

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > wrote:
> >
> >> I bought a small package of something called "yam cake" at a Korean
> >> grocery.
> >> However, from the packaging, I think this is actually a Japanese product.
> >>
> > <snipped>
> >> The company is "Shirakiku" if that means anything to some of you.
> >>
> >> Thanks,
> >
> > More on this product:
> >
> > <http://www.konjacfoods.com/>
> >
> > <http://www.thelowcarbgrocery.com/20060119news.html>
> >
> > <http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>
> >
> > You can slice the cake up into strips and use it accordingly.
> >
> > Being a low carber, you can understand why I like this product. <g>
> > Rubbery tho' it is, it satisfies my "noodle" cravings.
>
>
> Someone told me to boil the Shirataki noodles for 5-10 minutes and they
> would not be as rubbery. They were right. The taste of the noodles was
> fine, but the texture bothered me, it was too rubbery.
>
> Becca

I'll have to try that, thanks!

The marination seems to help somewhat too.

I actually do like the silly things, but I have to make sure I take some
magnesium with them.

If you know what I mean...

For some people, too much fiber can have the opposite effect.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

> <http://www.konjacfoods.com/>
> <http://www.thelowcarbgrocery.com/20060119news.html>
> <http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>

> You can slice the cake up into strips and use it accordingly.

> Being a low carber, you can understand why I like this product. <g>
> Rubbery tho' it is, it satisfies my "noodle" cravings.

Thanks!

--
Joyce

In article >,
wrote:

> Omelet > wrote:
>
> > <http://www.konjacfoods.com/>
> > <http://www.thelowcarbgrocery.com/20060119news.html>
> > <http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>
>
> > You can slice the cake up into strips and use it accordingly.
>
> > Being a low carber, you can understand why I like this product. <g>
> > Rubbery tho' it is, it satisfies my "noodle" cravings.
>
> Thanks!

Welcome. :-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Omelet > wrote:

> In article >,
> wrote:
>
> > Omelet > wrote:
> >
> > > <http://www.konjacfoods.com/>
> > > <http://www.thelowcarbgrocery.com/20060119news.html>
> > > <http://lowcarbdiets.about.com/b/2006/09/20/shirataki-noodle-recipes.htm>
> >
> > > You can slice the cake up into strips and use it accordingly.
> >
> > > Being a low carber, you can understand why I like this product. <g>
> > > Rubbery tho' it is, it satisfies my "noodle" cravings.
> >
> > Thanks!
>
> Welcome. :-)

ps, here is an excerpt from one of the links on that third site:

Shirataki comes from the root of a plant (Amorphophallus Konjac, or a
few other closely-related species) grown in various parts of Asia, and
given many names in different places, including Konnyaku potato (or just
konnyaku), konjac, konjaku, elephant yam (although as far as I can tell,
they are not related to any other plant commonly called ³yam²), and
others. The fiber is also known as glucomannan.

I was right, for once. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

> More on this product:

> <http://www.konjacfoods.com/>

Oh, one other question. If this stuff is so high in fiber, why does the
nutrition info on the packet I bought say that it has 0 grams of fiber?
I guess there are two possibilities: (1) they made a mistake, or (2) I
do not have a konjac product.

--
Joyce ^..^

In article >,
wrote:

> Omelet > wrote:
>
> > More on this product:
>
> > <http://www.konjacfoods.com/>
>
> Oh, one other question. If this stuff is so high in fiber, why does the
> nutrition info on the packet I bought say that it has 0 grams of fiber?
> I guess there are two possibilities: (1) they made a mistake, or (2) I
> do not have a konjac product.

I never worry about asian labeling any more. ;-) Engrish is an odd
language!

http://www.engrish.com/
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

>> Oh, one other question. If this stuff is so high in fiber, why does the
>> nutrition info on the packet I bought say that it has 0 grams of fiber?
>> I guess there are two possibilities: (1) they made a mistake, or (2) I
>> do not have a konjac product.

> I never worry about asian labeling any more. ;-) Engrish is an odd
> language!

Actually, the English on this package is pretty good. But yeah.

> http://www.engrish.com/

One of my favorite sites, when I really want a belly laugh. Not long ago
I saw a menu that was serving "boiled nonsense". Also fried nonsense. It
sounded like something that might be eaten in a Lewis Carroll story.

> "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Nice quote.

--
Joyce ^..^

(To email me, remove the X's from my user name.)

wrote:
> Omelet > wrote:
>
> > More on this product:
>
> > <http://www.konjacfoods.com/>
>
> Oh, one other question. If this stuff is so high in fiber, why does the
> nutrition info on the packet I bought say that it has 0 grams of fiber?
> I guess there are two possibilities: (1) they made a mistake, or (2) I
> do not have a konjac product.
>

I suspect there may be less than .5 grams in whatever a serving is on
the label. In that case, they often round down to zero. That's how you
end up with zero-trans-fat shortening.

Serene

--
Super Cool Toy Store (I've played with them, and they really are super
cool): http://supercooltoystore.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy > wrote:

> I suspect there may be less than .5 grams in whatever a serving is on
> the label. In that case, they often round down to zero. That's how you
> end up with zero-trans-fat shortening.

Hi Serene!! (Serene was with me when I bought the fabled yam cake. )

I know that nutritional info is rounded down and you can get a 0 value
when there's actually a fractional amount of <whatever>. But from what
I've heard, konjac is very high in fiber, so I would have expected it to
have a higher amount. I suspect it was labeled incorrectly. Otherwise,
this stuff would have absolutely no nutritional value whatsoever - no
protein, no fat, no carb, no fiber, and no vitamins. I would have a hard
time calling such an object food.

--
Joyce ^..^

(To email me, remove the X's from my user name.)

In article >,
wrote:

> Serene Vannoy > wrote:
>
> > I suspect there may be less than .5 grams in whatever a serving is on
> > the label. In that case, they often round down to zero. That's how you
> > end up with zero-trans-fat shortening.
>
> Hi Serene!! (Serene was with me when I bought the fabled yam cake. )
>
> I know that nutritional info is rounded down and you can get a 0 value
> when there's actually a fractional amount of <whatever>. But from what
> I've heard, konjac is very high in fiber, so I would have expected it to
> have a higher amount. I suspect it was labeled incorrectly. Otherwise,
> this stuff would have absolutely no nutritional value whatsoever - no
> protein, no fat, no carb, no fiber, and no vitamins. I would have a hard
> time calling such an object food.

It's not digestible.

I hate to say this 'cause it's kinda gross. but watch Shirataki noodles
when they pass thru.

They hit the toilet looking the same as they went in.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

wrote:
>
> I bought a small package of something called "yam cake" at a Korean grocery.
> However, from the packaging, I think this is actually a Japanese product.
>
> There is a recipe on the back of the package in English. It doesn't say
> anything about yam cake in the recipe, but it does mention konnyaku and
> that is the only ingredient in the recipe that I don't recognize. I then
> went and looked up "konnyaku" on the web and saw photos of packages, and
> it does seem to be the same stuff. It's a gelatinous mess o'white stuff
> in water.
>
> My main question is: does it need to be cooked to be eaten? And if so,
> for how long? Or is it just a matter of taste? None of the sites I looked
> at mentioned anything about whether it's OK to consume it raw. I am making
> some noodle soup, and I was just going to cook it in that. Not sure for
> how long, but not for hours or anything.
>
> Any advice on this?

Have never seen a recipe where konnyaku is eaten without being at least
briefly cooked, although there is a version in Japan that can be eaten
raw. If none of the sites you looked up said it could be eaten raw, that
should be a clue
>

> Second question: sites on the web have said that this stuff is very high
> in fiber and minerals. However, the "nutrition facts" on the back of the
> package say it has no fiber, and 0% of vitamins A and C, calcium and iron.
> (As well as no carbs, proteins or fats.) It hardly even seems like food.
> Any idea why the info on the package would claim it has absolutely no
> nutritional value, when what I've read about it says it's actually very
> nutritious and healthy?
>
> The company is "Shirakiku" if that means anything to some of you.
>
> Thanks,



It's eaten for its texture more than anything else. Simmer it in your
soup and enjoy.

Arri London > wrote:

> Have never seen a recipe where konnyaku is eaten without being at least
> briefly cooked, although there is a version in Japan that can be eaten
> raw. If none of the sites you looked up said it could be eaten raw, that
> should be a clue

True, but on the other hand, it also doesn't say it *shouldn't* be eaten
raw.

In any case, I think the issue is resolved, and I will put it in my next
noodle soup concoction.

Thanks, everyone!
--
Joyce ^..^

(To email me, remove the X's from my user name.)

wrote:
> Arri London > wrote:
>
> > Have never seen a recipe where konnyaku is eaten without being at least
> > briefly cooked, although there is a version in Japan that can be eaten
> > raw. If none of the sites you looked up said it could be eaten raw, that
> > should be a clue
>
> True, but on the other hand, it also doesn't say it *shouldn't* be eaten
> raw.
>
> In any case, I think the issue is resolved, and I will put it in my next
> noodle soup concoction.
>
> Thanks, everyone!

I have used it without boiling or rinsing. I think, in part,
those steps help to reduce the slight fishy odor of the product.

I am kind-of a purist and prefer to use it in Asian recipes, like
those that normally use bean thread or possibly rice noodles. I
don't find it that satisfying in Western dishes, where I have a
preconceived notion of what the noodles should be like.

--
Jean B.

Jean B. > wrote:

> I have used it without boiling or rinsing. I think, in part,
> those steps help to reduce the slight fishy odor of the product.

I noticed the fishy odor, and wondered what that was from. Do you know?

--
Joyce ^..^

(To email me, remove the X's from my user name.)

> wrote
> Jean B. wrote:

> > I have used it without boiling or rinsing. I think, in part,
> > those steps help to reduce the slight fishy odor of the product.
>
> I noticed the fishy odor, and wondered what that was from. Do you know?

Jean might. I just found that it's one of the things I wasnt all that fond
of. It suprised me as it 'sounded' like something we'd like.

In article >,
wrote:

> Arri London > wrote:
>
> > Have never seen a recipe where konnyaku is eaten without being at least
> > briefly cooked, although there is a version in Japan that can be eaten
> > raw. If none of the sites you looked up said it could be eaten raw, that
> > should be a clue
>
> True, but on the other hand, it also doesn't say it *shouldn't* be eaten
> raw.
>
> In any case, I think the issue is resolved, and I will put it in my next
> noodle soup concoction.
>
> Thanks, everyone!

Enjoy! I personally like to marinate them for a few hours in various
stuff, most often a little Bragg's liquid aminos (or soy sauce) and some
oyster sauce. Alternately, I'll let them soak in chicken broth
overnight. Salad dressings also seem to work well.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet > wrote:

> Enjoy! I personally like to marinate them for a few hours in various
> stuff, most often a little Bragg's liquid aminos (or soy sauce) and some
> oyster sauce. Alternately, I'll let them soak in chicken broth
> overnight. Salad dressings also seem to work well.

Is this for flavor enhancement only, or can it help with the texture,
too? (See my other post about having tried it.)

Joyce ^..^

(To email me, remove the X's from my user name.)

In article >,
wrote:

> Omelet > wrote:
>
> > Enjoy! I personally like to marinate them for a few hours in various
> > stuff, most often a little Bragg's liquid aminos (or soy sauce) and some
> > oyster sauce. Alternately, I'll let them soak in chicken broth
> > overnight. Salad dressings also seem to work well.
>
> Is this for flavor enhancement only, or can it help with the texture,
> too? (See my other post about having tried it.)
>
> Joyce ^..^
>
> (To email me, remove the X's from my user name.)

It's just a flavor enhancer. ;-) I don't think there is much that can
help the texture. Fortunately, I'm ok with rubbery noodles. I've
always liked the mung bean noodles too.

As for the sulphur smell, rinsing them well helps with that.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama