The Bard of Avon : Shakespeare in Stratford-upon-Avon

Home | Contact me | 日本語
Quotation Database | Family Tree | Life | Works | Quizzes | Quoted Daily | Literary terms | Links | My Theatre Logs | What's on | Reviews & news
Places of interest | Theatre | Things you can do | Accommodation | Food & Drink | Information | Access
Shakespeare Slides | Stratford Slides 1 | Stratford Slides 2 | Videos | My Cats | England
What is Konnyaku? | Nutrition | How it is made | Benefits | History | In stories | Dried Konnyaku and Dried Shirataki | References
Hiragana | Katakana |
How I started | Contact me | things I can offer | Site updates | Access logs

How to make Konnyaku

How to make Konnyaku

This is how to make Konnyaku from Konnyaku flour.

Wash arrow Cut arrow Dry arrow Mill
arrow
Wash Konnyaku potatoes Cut them into pieces Dry them Mill them
Finish arrow Form the shape arrow Add calcium hydroxide arrow Pour water and stir
Finish Form into shape and boil them Add calcium hydroxide or calcinated eggshell's calcium Pour Konnyaku flour into water and stir
Konnyaku is made from Konnyaku potatoes and calcium hydroxide extracted from egg shells. Firstly, wash the Konnyaku potatoes and cut them into pieces. Then, dry them and mill them into flour. Then, pour the Konnyaku flour into water and stir. Then add the calcium hydroxide or calcinated eggshell's calcium to it. After forming the shapes, boil them and it is finished. It has been made in this way for 1500 years in Japan.


 

 

 

 

 

 

    ©2002-8 The Bard of Avon: Shakespeare in Stratford-upon-Avon
Modified on 20 Sep 2008