Japanese cuisine hardly ever appears on this blog, which does not mean I am not facinated by it. I don't know half as much about it as I would like, so I was intrigued when Jason of Pursuing my passions dropped me a line to tell me about tomorrow's Konnayaku-day blogging event.
If you, unlike me, know perfectly well what konnayaku is, then you might like to use this chance and join Jason with your favourite recipe.
For me and all those who are not afraid to declare their ignorance, it is a great chance to head back to Jason's blog and learn something new.
Itadakimasu!
That stuff looks cool! I'm always fascinated to learn about another curious polysaccharide gelling agent - my present amusement is the excretion of the larch tree, a somewhat tasty, somewhat turpentine flavored gum that's supposedly health-inducing, but it doesn't dissolve well in water in an unprocessed state. Konjak powder could be fun to play with, maybe even make a congnac-konjak pate de fruit just for the chuckle-factor.
Posted by: Robert Nanders | May 31, 2006 at 06:20 AM