Buy konjac yam online

Konjac yam is a plant from the Konjac genus. Its corm, a type of plant stem, is used often in Asian cuisine to create a popular jelly-like food product.

Konjac yam itself has virtually no flavor. However, it absorbs the flavors of the dishes it's used in.

Store konjac yam in a cool, dark place if it's dried. If it has been made into a jelly or noodle product, refrigerate after opening.

Konjac yam preparation depend on its form, for instance konjac noodles or jelly are usually rinsed thoroughly before being added to dishes.

Yes, it is suitable for vegans, vegetarians, and those on gluten-free, dairy-free or low-carb diets. But as always, it's best to check product labels.

Yes, it is generally safe for pregnant women. However, due to its high fiber content it may cause discomfort. It's always best to consult with a healthcare provider.

Konjac yam grows best in well-draining loamy or clay soils, with a pH between 6.0-6.5. Partial shade is typically preferred.

No, despite its common name, Konjac yam is not a true yam. It’s part of the Araceae family, while true yams belong to the Dioscoreaceae family.

Konjac yam is low in calories but high in fiber. It is also gluten-free and vegan. Its high fiber content can help in weight loss and digestion.

While Konjac yam is generally safe to eat, it may cause some digestive discomfort such as bloating and diarrhea in some people due to its high fiber content.

Konjac yam is available in several forms including raw, flour, powder, jelly, and noodles, also known as shirataki noodles.

Konjac yam or its derivatives can be used in a number of dishes including soups, stir fry, salads, and desserts.

No, Konjac yam needs to be cooked before it is eaten.

Cooking does not greatly affect the nutritional content of Konjac yam. Its key health benefits, mainly from its fiber, remain intact.

On average, one healthy Konjac plant can yield a tuber of around 2-4 kg after a growth period of three years.

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