What is Konjac

1. What is

Some people think that konjac is taro, but it is not. The two are completely different. Although both are edible, the latter can be eaten after being cooked, while the former is poisonous and must be processed before it can be eaten. It is a herbaceous plant and was called the demon taro in ancient times. It has a history of more than 2,000 years. It was introduced from China to Japan and became a very popular food.

2. Distribution

Konjac is mainly distributed in Africa, Southeast Asia and other places, and is cultivated in Japan, Vietnam, China, Myanmar and other countries. In China, they are mainly distributed in Shaanxi, Yunnan, Guizhou, Sichuan and Hubei, with Sichuan having the richest resources. Sichuan's production areas are mainly in the Daba Mountains in eastern Sichuan and the Jinsha River Valley in the southwest, which are also the most important production areas in the country.

3. Main Value

Konjac has many uses. In daily life, it is commonly cooked in hot pot. It tastes delicious and is very popular. In addition, it can also be used in textiles, oil extraction, environmental protection, fire fighting, ceramics and other fields, and has a wide range of uses.