Konjac is a plant native to Southeast Asia, it is also found in Japan, China and southern Indonesia. Its name varies from one region to another, so you will find that it is also called Konnyaku, gonyak, pinyin and it is even called the devil's tongue because of its color, texture and smell. This plant has become famous for its weight loss properties, being the protagonist in many anti-obesity recipes. Let's see in this article what its most outstanding properties are and how to apply it in the kitchen. Another important benefit of konjac is its low calorie percentage, a property that is used by people who are on a diet to make various dietary products such as shakes and protein powders. In addition to glucomannan, it contains amino acids, fructose, fatty acids, minerals and other polysaccharides. Konjac has been used since ancient times to make flour and jams, it has also been used as a gelatin substitute in vegan communities in Asian countries such as China, Japan and Korea. However, it is important to note that konjac differs from traditional gelatin in that it does not melt easily in the mouth like gelatin does. This actually forms a very strong gel that can only be dissolved by chewing, so be careful when giving it to young children who do not yet chew. If you feel like making Japanese rice like takikomi gohan, use dashi, soy sauce, mushrooms, vegetables, meat or fish, and thin pieces of konjac.