konnyaku; konjac; devil's tongue
The plant Amorphophallus konjac, from which the jelly-like food is made. Often referred to by the food product name even when discussing the plant.
Konnyaku is a plant of the arum family.
I parboil the konnyaku before cooking it.
konnyaku jelly; konjac jelly; devil's tongue jelly
The gelatinous food made from konjac flour, commonly used in Japanese cuisine. Often appears in dishes like oden, sukiyaki, and simmered foods.
Let's put konnyaku in the oden.
Konnyaku is low in calories and rich in dietary fiber.
Konnyaku absorbs flavor better if you tear it by hand instead of cutting it with a knife.
I remove konnyaku's odor with salt before cooking it.
こんにゃく is the block form of konjac jelly, whereas 糸こんにゃく is konjac cut into thin threads, similar to しらたき but slightly thicker.
counter for small objects; counter for pieces · counter for military units · individual; one person · counter for years of age difference; counter for school years
Japanese book size (approx. 12.5cm × 17.5cm) · late Edo-period novelette about the red-light district
ragfish
konjac jelly; fruit jelly made with konjac starch
titan arum; corpse flower; carrion flower
The word is usually written in kana; the kanji forms 蒟蒻 and 菎蒻 are rare.
Katakana spelling is sometimes used, especially in product names or for emphasis.
Rare kanji form; not commonly used in everyday writing.
Very rare kanji form; marked as rarely used.
The word is a borrowing from Middle Chinese 蒟蒻 (kɨoX ȵɨɐk̚), referring to the konjac plant. The exact derivation is uncertain, but it has been used in Japanese for centuries.