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August 1, 2026Short & citedBlog
Civic Viewpoint.
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Kept by Bryan McAllister — short guides, clear facts, and the Canadian angle when it matters.
Field Notes • Plants

Konjac

Konjac is a flowering plant, *Amorphophallus konjac*, native to parts of East and Southeast Asia.

Updated August 1, 20261 min readCited sources

Konjac is a perennial plant from East and Southeast Asia, grown for its starchy underground corm that's rich in glucomannan, a soluble fibre used in low-calorie foods and supplements.

What it is

Konjac (*Amorphophallus konjac*) is a member of the Araceae family, also known as konnyaku, devil's tongue or elephant yam. The plant's corm is harvested and processed into a gel-like substance, which forms the base for noodles, blocks and jelly products.

Why it matters

Konjac products are valued for their high fibre and very low calorie content, making them popular in low-carb and keto diets. The glucomannan fibre can absorb water and help with bowel regularity, though health effects vary and more research is needed.

Key details

Common konjac foods include shirataki noodles, konnyaku blocks and jelly snacks. In Canada, these are available at Asian grocery stores, natural-food retailers and many supermarkets. Preparation typically involves rinsing, then boiling or dry-frying to improve texture and flavour.

In short

  • Konjac is a plant corm high in glucomannan fibre.
  • Used to make shirataki noodles, konnyaku and low-calorie foods.
  • Popular in low-carb and keto diets due to minimal digestible carbs.
  • Available in Canadian grocery stores and Asian markets.
Canadian angle

Konjac foods are available to Canadian consumers through Asian grocery stores, natural-food retailers and major supermarkets that carry shirataki noodles or similar low-carbohydrate products.

Quick questions

What is konjac?
Konjac is a plant, *Amorphophallus konjac*, native to parts of Asia. Its underground corm is processed into high-fibre foods such as shirataki noodles and konnyaku.
Is konjac good for you?
Konjac can be a useful source of soluble fibre and is low in calories. It may help with bowel regularity and cholesterol, but it is not a complete food and benefits depend on the product and diet overall.
How do you cook konjac?
Most konjac products are rinsed well, then boiled, simmered or dry-fried before use. They are often added to soups, stir-fries or sauces so they can absorb flavour.

Sources

  1. Healthline — https://www.healthline.com/health/konjac
    Supports: Konjac as an Asian root vegetable used for food and traditional medicine; uses and possible benefits.
  2. Medical News Today — https://www.medicalnewstoday.com/articles/319979
    Supports: Konjac corm, glucomannan content, and uses in supplements and foods.
  3. Merriam-Webster — https://www.merriam-webster.com/dictionary/konjac
    Supports: Definition of konjac as a perennial plant with large starchy corms and derived flour or gelatin products.
  4. Japan External Trade Organization — https://www.jetro.go.jp/en/trends/foods/ingredients/konjac.html
    Supports: Konjac as a processed food made from glucomannan that solidifies into jelly.
  5. Cleveland Clinic — https://www.clevelandclinic.org/health/articles/konjac-benefits
    Supports: Konjac plant corms and glucomannan fiber; general health context.
  6. University Hospitals — https://www.uhhospitals.org/blog/articles/2025/04/is-konjac-pasta-a-healthy-choice
    Supports: Konjac pasta/shirataki being made from konjac and described as a low-carb noodle product.