Also known as konjac, it is a low-calorie, gelatinous food, originally from Japan, made from the tuber of the Amorphophallus konjac plant. Konjac root is dried and ground to a fine powder called konjac flour, which is then mixed with water and heated to form a gelatinous mass. This dough cools and solidifies, adopting a firm and elastic texture.
It is very versatile and can be consumed in different forms, such as blocks, noodles (shirataki) or balls. It is often used in Japanese cuisine in soups, stews and stir-fried dishes, such as oden, sukiyaki or nikujaga. Although it has little flavor by itself, it easily absorbs the flavors of the ingredients and liquids with which it is cooked.
Nutritionally, it is very low in calories and rich in soluble fiber (glucomannan), which makes it a popular food in weight control diets and for people seeking to improve their digestion and intestinal health. It is also attributed with health benefits such as lowering cholesterol and regulating blood sugar.
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