Konnyaku

Konjac, 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.

Konnyaku (Konjac) こんにゃく

What is Konnyaku? Konnyaku (こんにゃく) is made from Konjac, a plant of the genus Amorphophallus (taro/yam family). It is cooked and consumed primarily in Japanconsumed in Japan. The plant is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. Konnyaku has been known in Japan since the sixth century as a medicinal food and it has been eaten ...

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