konnyaku

Definition

Food

  • A low-calorie, virtually tasteless, complex oligosaccharide produced from the tubers of the snake palm plant, Amorphophallus konjac. It is mainly used to form translucent gelatinous bricks (see black bean curd) but the dry powder is used as a low-calorie substitute for gelling starch in confectionery, drinks, edible films etc. In the brick form it is used like bean curd. It may be sliced thinly for use as a vegetarian sashimi.
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