Konjac (or konjak, English: /ˈkɒnjæk, ˈkɒndʒæk/ KON-yak, KON-jak) and konnyaku are common names of Amorphophallus konjac, a vegetable species native to...

Glucomannan comprises 40% by dry weight of the roots, or corm, of the konjac plant. Another culinary source is salep, ground from the roots of certain...

are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. They are part of traditional Japanese cuisine, but they are also...

dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden...

soy sauce or miso. Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Karashi...

root vegetables organized by their roots' anatomy. Corm Amorphophallus konjac (konjac) Colocasia esculenta (taro) Eleocharis dulcis (Chinese water chestnut)...

jícama, Mexican yam bean, or Mexican turnip, a tuberous root Konjac, Amorphophallus konjac Amorphophallus paeoniifolius, known commonly as elephant foot...

it has been open since the 1930s. The first takoyaki included beef and konjac, but later Endo switched to using the now traditional octopus and added...

"imitation shark fins". Substitutes for shark include imitation shark fin, konjac gel, various forms of noodles, and others. "Mock shark's fin" soup appeared...

greatly from species to species, from the quite uniformly globose tuber of A. konjac to the elongated tubers of A. longituberosus and A. macrorhizus to the bizarre...