Konjac or Glucomannan is a common name of the Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber).
The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan. The two basic types of cake are white and black. Noodles are made from konnyaku, known as shirataki.
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