Jellies - Starches, Seaweeds, Konjac

Starches

Korean 'MUK' - Jelly

Memilmuk = Buckwheat - Greyish white jelly blocks

nokdumuk = Mung Bean Jelly

dotorimuk (dotori=acorn starch) = Acorn Jelly

hwangpomuk (yellow mungbean; yellow due to added gardenia)

norangmuk - mung bean...

Yunnan, China: 'Jidou liangfen'

jidou = chick peas

Is a greenish-grey colour and gelatinous in texture

I'm adding this to the Tofu section as well... I don't quite know if this is really a jelly or a tofu...

Japan: Kuzu / English: Arrowroot / Vietnam: sắn dây

A starchy root which forms a gelatinous texture when heated and cooled...

Some facts about kuzu (source Wikipedia):

• The plant was introduced to US from Japan in 1876 and has been spreading at a rate of 150,000 acres/yr

• It was introduced to Fiji and Vanuatu during World War II by the US Armed Forces for use in camouflaging, but is now a major weed.

蒟蒻 Japanese 'Konnyaku' / Korean 'gonyak' / Chinese 'jǔ ruò' / English 'konjac' or 'Devil's Tongue' or 'Voodoo Lily'

Also Chinese moyu doufu (魔芋豆腐)

Jelly made from Amorphophallus konjac; syn. A. rivieri;

Sold in blocks ... or as bundles of string ' shirataki' 白滝 (white waterfall)

http://lowcarbdiets.about.com/od/products/p/shiratakinoodle.htm

Since Konjac is a starchy root... it should perhaps also be listed in the tuber section...

Seaweeds

Agar-Agar / Japan: Kanten

A seaweed powder. After it is brought to boiling point for 1 minute in a liquid, it will solidify into a gelatinous block on cooling. Many foods can be jelled in this way... I recently tried (but failed) Grapefruit and Cabbage Blocks... I will post the recipe when I am more successful...

One successful recipe was Cucumber and Nagaimo Jelly...