1. Mix the breadcrumbs with the corn oil.
2. Layer a large, oiled casserole dish with soy-cottage cheese, Japanese knotweed, strawberry jam, oiled breadcrumbs, and walnuts, pressing everything down with the palm of your hand.
3. Bake, uncovered, 30 minutes in a preheated 350°F oven.
4. Chill. (Note: You definitely should peel Japanese knotweed shoots that are over 1 foot tall because the skin tends to be stringy.)