Konjac (Konnyaku こんにゃく in Japanese) or yam cake is made from a plant of the genus Amorphophallus (taro family). It 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 for 1500 years.
Konnyaku is almost zero calorie food with no sugar, no fat, and no protein as it’s mostly made of water, konnyaku powder and seaweed powder.
The two basic types of konnyaku are white and black. Shirataki (sold in both black and white) is a gelatinous konnnyaku mixture that has been shaped to look like noodles.
Before you cook konnyaku, boil for 2-3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.