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...

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

may refer to: Amorphophallus, a large genus Konjac, a common name of the Asian plant Amorphophallus konjac Dichelostemma multiflorum, native to California...

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...

jícama, Mexican yam bean, or Mexican turnip, a tuberous root Konjac, Amorphophallus konjac Yam, see Tavastians, old Russian and Ukrainian name for Häme...

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...

"corn rice", known as Okssal (옥쌀) or Gangnagssal (강낭쌀) was made from maize. Konjac rice was developed for low-calorie diet. Ptitim, an Israeli wheat pasta...