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0:54
YouTube
Silent Roots
From Poison to Snack? China’s 1000-Year-Old Konjac Recipe
Konjac, a root known to be toxic when raw, has been eaten in rural China for over a thousand years. Through a careful process of slicing, grinding, and neutralizing with ash water, it’s transformed into chewy jelly-like strips known locally as “cat strips.” This ancient method turns danger into a surprisingly satisfying snack. Would you ...
38.4K views
7 months ago
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Jun 6, 2023
🪴 Qué es el KonjacEl konjac es una planta originaria de Asia, especialmente cultivada en Japón, China e Indonesia. Su nombre científico es Amorphophallus konjac.Lo más utilizado de la planta es su raíz o tubérculo, que se muele para producir una harina muy rica en glucomanano, una fibra soluble en agua.⸻🍜 Usos del konjac 1. En la cocina: • Se usa para hacer productos como: • Fideos shirataki (muy bajos en calorías y carbohidratos). • Konnyaku, una especie de gelatina o bloque gomoso usado en s
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1 month ago
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Desde Esperanza, provincia de Santa Fe, Natalia y Diego Tempo, jardineros y lectores de Jardín, nos muestran una curiosa planta que luego de cinco años floreció en su jardín. Se trata de Amorphophallus konjac (flor cadáver), una especie originaria del sudeste asiático que florece con un aroma bastante particular que llega a varios kilómetros de distancia. ¿Alguien la conocía? Diego nos cuenta que Amorphophallus konjac pertenece al género Arum y es una planta bulbosa originaria de las selvas trop
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