Asian muk pics

Description:Cultivation and use[ edit ] Amorphophallus konjac male top and female bottom flowers Konjac gel Konjac corm used for preparing food Sashimi konnyaku, usually served with a miso -based dipping sauce rather than soy sauce Konjac is grown in China, Korea, Taiwan, Japan and southeast Asia for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin. Japan and China[ edit ] In Japanese cuisine , konjac konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt , usually with a slightly oceanic taste and smell from the seaweed powder added to it; albeit other forms may omit the seaweed entirely. It is valued more for its texture than flavor.

Views: 5633 Date: 2018-07-25 Favorited: 23