| Change log entry 62558 | |
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| Processed by: | goldyn_chyld (2016-10-15 13:41:44 GMT) |
| Comment: |
<< review queue entry 59187 - submitted by 'richwarm' >> Not just Japanese cooking: Wp ~ "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." https://en.wikipedia.org/wiki/Konjac The jelly comes from the fibers of the *corm*, not from a "rhizome". In Japanese, "konnyaku" refers to the plant, not just the "solidified jelly". -------------------------------- 蒟蒻 means konjac. That doesn't mean 蒻 means konjac. |
| Diff: |
- 蒟蒻 蒟蒻 [ju3 ruo4] /konnyaku (in Japanese cooking), solidified jelly made from the rhizome of devil's tongue/ + 蒟蒻 蒟蒻 [ju3 ruo4] /konjac, konnyaku or devil's tongue (Amorphophallus konjac), plant whose corms are used to make a stiff jelly (as a food)/ - 蒻 蒻 [ruo4] /young rush (Typha japonica), a kind of cattail/konnyaku (in Japanese cooking), solidified jelly made from the rhizome of devil's tongue/ + 蒻 蒻 [ruo4] /young rush (Typha japonica), a kind of cattail/ |