GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
23:07 Sep 27, 2007 |
Japanese to English translations [PRO] Food & Drink | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: KathyT Australia Local time: 07:25 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +4 | firm yet chewy, gelatinous texture/consistency |
| ||
3 +1 | springy texture |
| ||
4 | like firm Jello |
| ||
2 | Squishy? |
| ||
2 | plump |
|
Squishy? Explanation: ...what came to mind immediately... |
| |
Login to enter a peer comment (or grade) |
springy texture Explanation: I've never been on Iron Chef, but how about "springy texture" |
| |
Login to enter a peer comment (or grade) |
firm yet chewy, gelatinous texture/consistency Explanation: Various possibilities, eh? http://en.wikipedia.org/wiki/Konnyaku gives In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like seaweed. It is valued more for its texture than flavor. http://asiafood.org/glossary_1.cfm?alpha=D&wordid=2545&start... gives Konnyaku is used primarily as a texture ingredient, with not much flavour but a uniquely chewy, gelatinous texture. If something more concise is called for, then perhaps a shorter version of the above: "firm yet chewy" "chewy, gelatinous texture" etc. Now I'm craving for some 筑前煮 :-( |
| |
Grading comment
| ||