Konjac Root is a starchy, perennial tuber (actually corm) that grows up to 10 inches (25 cm) wide.
Above ground, it has beautiful red flowers.
It is rarely actually sold as a whole root in stores or markets. It is usually sold processed into something such as Konnyaku Powder for jelly, or for use as a starch.
It is used in both Japan and China, although it is more important in Japan.
It has no flavour. As some people optimistically put it, it “never gets in the way of other flavours.”
Many health benefits are ascribed to the powder. One appears to be true: it helps to make the eater feel full faster, because it contains a fibre called “Glucomannan” that expands in size once consumed.
Native to south-east Asia.