January 1, 2016

I have not failed/失敗したわけではない

My very first attempt to make konnyaku ended in what you might call "failure". Personally, I don't like to use such a negative word. Like Edison said, "I have not failed...," I'd say that I have just found one way that won't work for me.

The recipe I used was exactly the same as that I previously described, except that I didn't peel the konnyaku potato and I added 1% of sodium carbonate, not 2%. The konnyaku paste wouldn't become firm after I simmered it for 30 minutes.

By not peeling the konnyaku potato, you can make black konnyaku. Note that store-bought black konnyaku is made by adding hijiki and other seaweed to konnyaku powder.


Compare them the the ones below, made with 2% sodium carbonate, skin peeled.
I think I can say that I now know one way to make konnyaku properly.


Yangsze said...

I love konnyaku - what a fascinating insight into how to make it yourself! My husband also likes to eat it and so do my kids. When I was a child my mother cooked konnyaku very often, and I refused to eat it but now I love it. Happy new year! :)

Hiroyuki said...

Yangsze: Happy New Year!

I think talking about failures is as informative as talking about successes (laugh). I have already asked my father to give me more konnyaku potatoes next fall so I can make more attempts.

Molly said...

I am very impressed by your konnyaku making success. I had no idea how konnyaku was made until I read your post and (embarrassingly) thought konnyaku was made from something from the sea! I think your konnyaku looks perfectly delicious!

Hiroyuki said...

Thanks for your comment. Most Japanese DO know that konnyaku is made from a konnyaku potato, but they don't know exactly how to do it.

muskratbyte said...

I love konnyaku! It's so cool that you are making konnyaku! It's been a while, I've been busy with work and graduate school. But reading your log is like having a good conversation with an old friend you haven't seen in a while. Looking forward to more konnyaku attempts.

Do you often make your own pickles? I know you make nukazuke, but other types?

Hiroyuki said...

muskratbyte: I want to make more attempts, but I have to wait for the next konnyaku season! It takes several years for konnyaku corms to fully develop (3 years for this particular one). I hope my father gives me some big corms this fall.

I try NOT to make a lot of pickles because pickles (particularly Japanese pickles) are rather salty and bad for your health.