Chances are you havent But its been around for thousands of years being eaten as a source of high fibre to supplement diets in place of other carbohydrates such as traditional rice and noodles It hails from Eastern Asia and is popular in places like Japan China and Indonesia China Japan Korea Taiwan and other countries grow konjac to make konjac flours and jelly which can be used as a vegan substitute for gelatin and have been doing so as long as they can remember Konnyaku or konjac cakes are also made with konjac flour These konjac cakes are also used to make black or white shirataki noodles In fact if you ve had authentic konnyaku at a Japanese restaurant chances are it was made of konjac
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