Konjac is the widely used root, or a tuber, produced by the konjac plant, a crop native to China that is also very popular in Japan, where it has been cultivated since the 6th century. The root has an oval shape and is especially praised for its numerous beneficial properties.
It is rich in glucomannan sugar, a fiber widely used in powdered form that is incorporated in many traditional and modern remedies. In gastronomy, it is often used as flour that easily swells in liquid, so it is mainly employed as a thickening agent in dishes to give them a denser, jelly-like consistency.