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...