Konyac is made from the tuberous root of a plant called the Konyac potato which belongs to the taro family.
It is made from a polysaccharide that is called Konyac glucomannan in Konyac potato, that is transformed into starch and then coagulated by adding alkali liquid, which creates its unique texture.
Usually, it is parboiled to remove its unwanted smell.
Konyac is a popular diet food as it is low in calorie (21 kcal per 300g) and is rich in dietary fibre.
It comes in a bar shape as shown in the photo, as well as noodle shape Konyac called “ito-Konyac (also called shirataki)” or ball shape “tama-Konyac”.
It is also sold as a pasta alternative for low calorie diet food outside of Japan.