Konjac

We fry up a feast at Kushiya Monogatari and learn the joy of Japanese skewer restaurants

No wonder these places are such a hit in Osaka!

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Mos Burger x Dassai sweet sake collaboration expands with new rice burgers and a konjac drink

New limited-edition range is a surprise feast for the eyes and the taste buds.

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Japanese food engineers have created a cabbage jelly that you can eat, if you want

No one asked for a product like this, but hey, now you can eat cabbage in jelly form!

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America Flexes Its Marketing Muscles by Turning a Bland Japanese Condiment into the Hippest New Diet Food

A common addition to many Japanese dishes is a substance called Konjac (Konnyaku in Japanese which may sound confusingly like Cognac). It’s a peculiar, virtually tasteless gelatinous mass that admittedly has an excellent texture to it.

What may come as a shock to millions of Japanese people is that America is beginning to embrace this garnish not as the Japanese have, but as a replacement for conventional pasta.

Thanks to the West’s keen marketing sense, Japan’s often underappreciated purplish-grey slab gelatin has been reborn there as Miracle Noodles!

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