Konjac
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| Konnyaku | ||||||||||||
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| Missing image W_konnyaku4051.jpg Inflorescences | ||||||||||||
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| Amorphophallus konjac K. Koch, 1858 |
Konnyaku.jpg
Konjac (Japanese: 蒟蒻; konnyaku; Template:Zh-cpl), also known as konjak, konjaku, devil's tongue, voodoo lily, snake palm, or elephant yam, is a plant in the genus Amorphophallus grown in China and Japan for its large starchy tuber, used to create a flour and gel of the same name.
The gel can appear in Japanese entrées such as oden. It is mottled grey in appearance and gelatinous in consistency; its taste is best described as nondescript.
The gel is made by mixing konnyaku flour with water and limewater. Hijiki is often added to add dark color to the mix. The mix is then boiled and solidified. A konnyaku made into noodle is called shirataki, appearing in foods such as sukiyaki.
The dried tuber of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac gel highly viscous.
Amorphophallus rivieri is a synonym for A. konjac.fr:konjac de:Konjakwurzel ja:コンニャク zh:蘑芋