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Konjac, also known as glucomannan, is a herb that is native to Asia. It is known for its starchy corm, a tuber-like part of the stem that grows underground. Konjac is used as a gelatin substitute and to thicken or add texture to foods.

Konjac is low in calories but high in fiber. It's also starch-free, making it a good alternative for people on low-carb diets.

You can cook a wide variety of dishes with konjac, from pasta and rice dishes to desserts and jellies.

Yes, konjac is 100% plant-based, making it suitable for vegans and vegetarians.

Some potential health benefits of konjac include improved digestion, weight loss, reducing bad cholesterol levels, and controlling blood sugar.

Unopened konjac can last for up to a year when stored properly. Once opened, it should be consumed within a few days.

Shirataki noodles, a popular Japanese dish, are made primarily from the konjac plant.

Yes, konjac is very low in carbohydrates, making it a popular option for those following a ketogenic, or keto, diet.

Konjac itself does not have much taste. However, it easily absorbs the flavors of what it is cooked with, making it a versatile ingredient in many types of dishes.

Konjac can come in many forms including raw, powdered, in noodle form, and even as a vegan gelatine substitute.

Yes, konjac is naturally gluten-free which makes it a great ingredient for those following a gluten-free diet.

Yes, konjac is safe to eat, but it should be cooked properly before consumption.

Konjac should be stored in a cool, dry place. Once opened, it should be refrigerated and consumed within a short period.

While generally safe, consuming konjac can lead to side effects such as bloating, stomach pain, and diarrhea. It should be consumed with a lot of water to prevent any gastrointestinal blockages.

No, konjac and tapioca come from different plants and have different nutritional properties.

You can buy it at Weee! Asian Market, www.sayweee.com.