Its texture is like a firm blanc-mange or piece of firm tofu. It is brown, the colour of milk chocolate
It is rather bland, but its texture is its purpose.
To make it, starch is mixed with water, then allowed to set in a slab form.
The slab is then cut up into pieces.
The pieces are served with a sauce on them. Sometimes the sauce is a savoury sauce, such as soy sauce.
In Korean, called “Dotorimuk”, with “muk” meaning “jelly” or “gelatin”; “Dotori” meaning “acorn.”