Konjac, is a kind of vegetable like taro or potato which is planted and consumed in Southwest China such as Sichuan province and Hubei province. The Konjac corm is called moyu (in Chinese means: “magical taro”), and the jelly is called “Konjac tofu” (magical taro beancurd) or “Snow konjac”.
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.
Konjac has almost no calories, but is very high in fiber. Thus, it is also used for producing cleansing sponge as well as a diet food. With this feature, the cleansing sponge made from konjac can do massage to the skin after absorbing water, remove the black heads, dirts and oils without stimulate the skin.
Konjac corm powder is also used as an ingredient in vegan alternative seafood products. It can be incorporated into animal-product-free versions of scallops, fish, prawns (shrimp), crab, etc. So the Konjac sponge is also called “eatable sponge”.