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Konjac is the starchy underground corm of Amorphophallus konjac, a perennial aroid of eastern Asia prized for its glucomannan-rich flesh. Almost inedible raw, the corm is processed into a stiff, near-flavourless gel — sold as konnyaku cakes and shirataki ("white waterfall") noodles — and into a soluble dietary fibre.
What to look for, from flat sealed pack, liquid clear to blown pack, cloudy and sour.