When I lived in Japan, I often ate a communal stew called nabe in the wintertime. One of the staple ingredients within the myriad of possibilities of a nabe is konnyaku. Konnyaku is a firm translucent gelatin with black spots that is completely flavorless. After a few months, I felt comfortable enough to ask a close friend why Japanese people eat the flavorless konnyaku. The answer surprised me. It's the texture of the konnyaku... [continue]

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