koniakkoniakun.
/ˈkɒnjak//kɒnˈjakuː/ A local name for Amorphophallus rivieri, a large herb of the family Araceæ, cultivated in Japan for the flour obtained from its roots.
ΘΚΠ
the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > yielding condiments or used in food preparation > [noun] > other plants yielding condiments
bean-caper1597
Hercules' club1882
koniak1884
1884 tr. A. de Candolle's Orig. Cultivated Plants ii. i. 76 The konjak is a tuberous plant of the family Araceæ, extensively cultivated by the Japanese.
1954 J. M. Morris Wise Bamboo iv. 54 Anything edible can be put into sukiyaki. That night we had leeks, tofu (beancurd), konnyaku (a gelatine-like vegetable which I could not identify), onions and bamboo sprouts.
1965 This is Japan 1966 80/3 All the balloons were fashioned of Japanese rice paper and konnyaku (devil's-tongue root) which is a chief ingredient in the popular Japanese dish sukiyaki.
1970 J. Kirkup Japan behind Fan 4 Lumps of tofu (white beancurd) and konyaku (devil's tongue jelly).
1972 Y. Lovelock Veg. Bk. ii. 269 The related giant arum or devil's tongue..known to the Japanese as koniaku, is often cultivated for food... Their [sc. the tubers'] taste and smell is [sic] strong and disagreeable, but this is lost after they have been soaked in whitewash (i.e. milk of lime), crushed and cooked. The resulting flour is used for making a kind of pasta and other dishes.
This entry has not yet been fully updated (first published 1976; most recently modified version published online December 2020).
<
n.1884