Results tagged “patina”

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 that makes it important in the mix. It turns out the nabe is something to be savored in every part of your mouth. One should contemplate each ingredient’s distinct flavor, sensation, and texture within each mouthful. Even the simple act of eating of a stew in Japan can have a Zen-like importance.