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	jellyfish jelly bean jelly roll jelly-roll pan jellyfish Jeroboam Jerusalem artichoke Johannisberg Riesling Definition: An invertebrate marine animal with a soft, gelatinous, umbrellalike anatomy and long, thin tentacles. Jellyfish is popular in Chinese cuisines. Asian markets sell it in a dried, salted form, which must be reconstituted by soaking overnight in warm water. The red matter must then be cut away. Jellyfish toughens if excessively cooked, so it's generally quickly blanched in boiling water for only about 15 seconds. It's customarily shredded and served cold in salads for a crunchy texture. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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