What is konjac
- Feb 24, 2018 -

Konjac 


English: /ˈkoʊnjæk/ KOHN-yak; is a common name of plant Amorphophallus konjac; syn. A. rivieri

Japanese: 蒟蒻/菎蒻; こんにゃく; konnyaku

Korean: 곤약; gonyak

Chinese: 蒟蒻; pinyin: jǔruò; Jyutping: geoi2 joek6


Also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus.


It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia (USDA hardiness Zone 6-11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long.


The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan. The two basic types of cake are white and black. Noodles are made from konnyaku, known as shirataki.


The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae.


Konjac can be made as many food, and also be used for facial massage accessories which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as a loofah or washcloth).