Konjac
A plant jelly ingredient used in Chinese and Japanese cooking, it also goes by the names vodoo lilly, konjaku, devil's tongue, snake palm and elephant yam.
It is typically mottled grey and firmer than most gelatins. It has a very mild seaweed taste, but valued more for its texture than flavour. It is also used as a vegan substitute for gelatin.
 
 

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easy

Total time
8 hrs 15 mins