konjac

Konjac refers to the common name for the plant Amorphophallus konjac, a tuberous perennial native to warm subtropical regions of Asia. The plant's starchy corm is processed into konjac flour, from which glucomannan—a water-soluble dietary fiber—is derived. In food production, this flour is used to make konnyaku, a firm, gelatinous jelly, and shirataki noodles, which are thin, translucent strands often used as low‑calorie or low‑carbohydrate substitutes.

Konjac foods are known for their distinctive elastic, jelly-like texture and neutral flavor. They are widely used in East Asian cuisines and have become popular in vegan and health-conscious diets due to their high fiber content and very low calorie content. The fiber forms a viscous gel in the gut, which can slow digestion and contribute to a feeling of fullness.

Safety and preparation: raw konjac contains calcium oxalate crystals and other irritants and must be properly processed and cooked before eating. Commercial konjac products are prepared to be food-safe; consumers should follow package instructions and avoid consuming unprocessed unprocessed raw tubers.

Production and distribution: konjac is cultivated in East Asia, especially Japan, China, and Korea, and is also grown in other subtropical regions. Beyond food, konjac glucomannan is used as a thickener and stabilizer in various processed foods.

In summary, konjac is a starch-yielding plant whose processed forms provide a low-calorie, high-fiber option with a distinctive gelatinous texture widely used in East Asian cuisine and in modern dietary products.