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Schielke

Konnyaku - The Topic

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A bit of botanical perspective - konyakku comes from the big tuber of Amorphophallus konjac. Any big root-like thing growing under the ground tends to get referred to as a "yam." The plant is actually in the same family as lots of familiar plants like calla lilies, Philodendrons, Monstera, peace lilies, Anthuriums and taro, as well as Amorphophallus titanum (corpse lily, the largest inflorescence in the world). As a matter of fact, some konyakku was made from that species tubers for a time, but it's endangered. Hereis a picture of an A. konjac in bloom. It smells disgusting, like carrion. Theamorph-open%2B028.JPG


"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

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I ran across this Meatless Monday post by a Hong King blogger as was fascinated by the konnyaku "sashimi" and those "shrimp" .  I am generally not fond of  fake meats but sure would be curious to taste some of these. Have any of you experienced these versions of konnyaku?

 

http://mochachocolatarita.blogspot.com/2015/09/meatless-monday-potluck-lunch-party.html

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