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A translucent, gelatinous cake made from the starch of a yam-like tuber known as devil's tongue. Although konnyaku has no noticeable flavor, it readily absorbs the flavors of the simmered dishes to which it's added. There are two types — shiru konnyaku, a refined pearly-white version, and kuro konnyaku, an unrefined cake with dark specks in it.

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