“Konnyaku” (Arum Root)

• 1/3 c. konnyaku powder
• 9 c. cold water

Pour 9 c. water in a large mixing bowl. Sprinkle konnyaku powder gradually into the water while stirring. Stir until the mixture thickens. Let it stand for 3 hours, covered. Combine 1 Tbsp. hydrated lime powder in 1 1/2 c. water. Stir until milky and pour 1 c. of this mixture into the thickened konnyaku mixture. (Discard the remaining milky mixture with the undissolved lime.) Mix with your hands the konnyaku mixture until the mixture becomes sticky. Pour into cake pans and make it not more than 3/4 inch thickness. Cut into 2 x 3 inches piece and with a spatula scoop into boiling water. Cook for 15 – 20 minutes. Keep in water filled bottle in the refrigerator. This can be used as ingredient for “Nishime” (for firmer konnyaku, decrease water to 7 or 8 c.).