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Konnyaku has a neutral flavor, and is not porous enough to easily absorb flavors from foods it is cooked with. Before using, konnyaku should be parboiled. This clarifies the flavor, and makes the jelly firmer. After parboiling, the cakes may be sliced or torn into bite sized pieces. Torn, rough edges increase the surface area for flavors to penetrate. As noodles, it is one of the main ingredients of sukiyaki.

a dense, gelatinous substance with a bland flavor. Most Japanese would be unable to identify this root as such; it is never brought to the market raw. Quite a bit of processing is required to bring konnyaku to a palatable state. The main ingredient of the root is mannan. Powdered and encapsulated konnyaku is sold as a diet aid in the U.S. under the name ‘glucomannan’. Konnyaku varies in color from dark brown to hazy grey, and comes in the form of a slab or cake, or in the form of noodles.

Kanpyo is available in 1-oz packets, which is sufficient for several recipes. To prepare kanpyo for use, wash strips of kanpyo, and knead them in an ample amount of salt. This breaks down the fibers and increases their absorbency. Wash in water, and then boil until soft. Drain.

dried gourd shavings. Bottle-calabash pith is shaved and dried in long ribbon like strips. These buff-colored dried gourd strips have two primary uses: first, as something decorative to tie to or to fasten around food gifts, and second, as something edible, namely in such foods as makizushi (rolled sushi-see below).

Gobo turns dark very quickly after being cut, so to avoid discoloration put it immediately into plain water, or water with a touch of vinegar in it. The flavor of the gobo itself is rather neutral, but it takes on other flavors it absorbs during cooking, so it is best simmered for a long time in several liquids, or sauteed in oil. Gobo fresh from the garden tastes best, so look for roots that are form and have no soft spots.

Good quality roots are firm, have unblemished skin, and are straight. The best gobo do not have the hole in the center that forms when the roots get thick.

Pureed fish blended with a binding agent, molded into the desired shape, and then steamed. When cool, it is firm and approximately the same texture as bologna.

An excellent source of cholesterol-free, low fat protein, consumption of soy and soy products have also been associated with low incidence of breast, prostate and other cancers.

soybeans and soy products are an essential part of Japanese cuisine and a source of protein. The U.S. however, is the worlds largest producer and exporter of soybeans. They can be purchased frozen in bags from you local grocery store.

The bonito fillet can be stored in a can in a cool, dark, dry place. The dashi may be stored in a sealed bottle in the refrigerator for up to three days. It may be frozen, but both flavor and aroma are lost; it is best when made fresh.