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Konnyaku~ -
11-03-2008, 08:11 PM
Hello everyone! Kakeru here; brand new and this is my first post ever =3. So down to the nitty gritty....I got these amazing Japanese cookbooks for my recent birthday and there's this cubed chicken stew that involves konnyaku. Now, I live in a city where Asian goods are really~ hard to get and I'm too broke to order the health jelly over the Internet. Does anyone think it'll affect the stew if I DON'T use it?? If you hesitate as you take each step forward, you will undoubtedly have regrets. -Camui Gackt
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11-03-2008, 08:51 PM
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i personally don't think the konnyaku adds all that much flavour but serves more as a textural contrast  In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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11-03-2008, 09:06 PM
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11-03-2008, 10:41 PM
Indeed. Konnyaku has very little flavour of its own, but it's delicious when simmered with soy sauce and so on. I find it difficult to get hold of it, too, except as shirataki noodles, but it's worth it if you can. Not sure that there's any obvious substitute for konnyaku.
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11-03-2008, 10:44 PM
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*imo, honey/sugar is not a substitute for mirin; nor are lime and lemons for yuzu* >.>''' In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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11-03-2008, 10:57 PM
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they have similarities, but they are so different. unique in a sense that the taste/flavor cannot be replicated.. especially yuzu...i love yuzu, nothing can compare to it  i'm still pondering taking orders for JF'ers who need/want japanese ingredients/goods as a business or something 
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11-03-2008, 11:04 PM
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 here in california we have almost everything available @ japanese supermarkets here. not too much different from japan. i feel kinda bad that others don't have the same opportunity.
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11-04-2008, 05:16 PM
Ah all such great suggestions. Thanks everyone. I'm going to try making the stew without the Konnyaku then the next time I go to Denver pick some up along with lot's of other things. The only great find I've made so far here is azuki beans.
Mirin is called for in like all these recipes! I have to order that soon, but I haven't tried yuzu yet. Ramune....we found that on a class trip and drank it like water. It's good I suppose. If you hesitate as you take each step forward, you will undoubtedly have regrets. -Camui Gackt
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11-04-2008, 07:18 PM
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here in houston we have "ONE" japanese supermarket >.>'' who regularly import from san diego, san fran, and japan xD sadly.... we only have one =.=''.... (in the entire expanse of houston) and countless chinese/american markets selling crud like the artificially produced "soya" sauce Quote:
And... good luck getting some fresh yuzu xD I believe Yuzu concentrate is kinda expensive.... and to find it fresh in the states....is.... almost unimaginable >.>'' Although my boss DOES grow Yuzu in his backyard xD *The aroma released from the zest of freshly peeled yuzu is simply FANTASTIC!* hope your stew goes well btw x] In the shadows beneath the trees he waits. In the darkness under the moon he plots In the silence of the night he kills.
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