"Devil's tongue" redirects here. For other uses, see Devil's tongue (disambiguation).
Not to be confused with cognac or Konyak (disambiguation).
Konjac Amorphophallus konjac
Scientific classification
Kingdom:
Plantae
Clade:
Tracheophytes
Clade:
Angiosperms
Clade:
Monocots
Order:
Alismatales
Family:
Araceae
Genus:
Amorphophallus
Species:
A. konjac
Binomial name
Amorphophallus konjac
K. Koch
Synonyms[1]
Amorphophallus mairei H.Lév.
Amorphophallus nanusH.Li & C.L.Long
Amorphophallus riviereiDurand ex Carrière
Brachyspatha konjac(K.Koch) K.Koch
Conophallus konjakSchott
Conophallus konniakuSchott ex Fesca
Hydrosme rivierei(Durand ex Carrière) Engl.
Proteinophallus rivierei(Durand ex Carrière) Hook.f.
Tapeinophallus rivierei(Durand ex Carrière) Baill.
Konjac (or konjak, English: /ˈkɒnjæk,ˈkɒndʒæk/KON-yak, KON-jak) and konnyaku are common names of Amorphophallus konjac,[2] a vegetable species native to Yunnan in southwest China which has an edible corm. It is also known as konjaku, konnyaku potato, devil's tongue,[2]voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius).
It is cultivated in warm subtropical to tropical areas of East and Southeast Asia, from China and Japan south to Indonesia and Vietnam (USDA hardiness zone 6–11). It is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets.[3] The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long.
The food made from the corm of this plant is also widely known in English by its Japanese name konnyaku,[4]: 595 [2] it is cooked and consumed primarily in China, Japan and Korea. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers of the family Dioscoreaceae.
^"Amorphophallus konjac K. Koch". World Flora Online. World Flora Consortium. 2022. Retrieved 17 December 2022.
^ abcEvans, Toshie M. (1997). "konnyaku". A Dictionary of Japanese Loanwords. Westport, Connecticut, USA: Greenwood Press. p. 92. ISBN 978-0-313-28741-1.
^"Amorphophallus Konjac". Archived from the original on 21 August 2014. Retrieved 20 August 2014.
^Ray, Ramesh C.; Behera, Sudhanshu S. (2016). "13: Amorphophallus: Technological Interventions". In Sharma, Harish K.; Njintang, Nicolas Y.; Singhal, Rekha S.; Kaushal, Pragati (eds.). Tropical Roots and Tubers: Production, Processing and Technology. West Sussex, England, UK: John Wiley & Sons. pp. 591–606. ISBN 978-1-118-99269-2.
Konjac (or konjak, English: /ˈkɒnjæk, ˈkɒndʒæk/ KON-yak, KON-jak) and konnyaku are common names of Amorphophallus konjac, a vegetable species native to...
Glucomannan comprises 40% by dry weight of the roots, or corm, of the konjac plant. Another culinary source is salep, ground from the roots of certain...
are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. They are part of traditional Japanese cuisine, but they are also...
dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden...
may refer to: Amorphophallus, a large genus Konjac, a common name of the Asian plant Amorphophallus konjac Dichelostemma multiflorum, native to California...
jícama, Mexican yam bean, or Mexican turnip, a tuberous root Konjac, Amorphophallus konjac Yam, see Tavastians, old Russian and Ukrainian name for Häme...
soy sauce or miso. Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Karashi...
greatly from species to species, from the quite uniformly globose tuber of A. konjac to the elongated tubers of A. longituberosus and A. macrorhizus to the bizarre...
locals use it as a cheaper substitute for white rice.[citation needed] Konjac rice was developed for low-calorie diet. Rice made from plastic and passed...
also called ganmo for short. In the Edo period, ganmodoki was a stir-fried konjac dish. A dish similar to the ganmodoki today was made by wrapping chopped...
it has been open since the 1930s. The first takoyaki included beef and konjac, but later Endo switched to using the now traditional octopus and added...
the glucomannan polysaccharide gum used to make "lychee cups" from the konjac plants, and aiyu or ice jelly from the Ficus pumila climbing fig plant....
"imitation shark fins". Substitutes for shark include imitation shark fin, konjac gel, various forms of noodles, and others. "Mock shark's fin" soup appeared...
(Palm aloe), a flowering plant in the family Asphodelaceae Amorphophallus konjac (Snake palm), a flowering plant in the family Araceae Beaucarnea recurvata...
cubes, stars, or rectangular strips, and flavors such as coconut jelly, konjac, lychee, grass jelly, mango, coffee and green tea. Azuki bean or mung bean...
Shirataki noodles are translucent, traditional Japanese noodles made from the konjac yam and sometimes tofu. In Korean cuisine, glass noodles are usually made...
sliced pork belly or American bacon), octopus, squid, shrimp, vegetables, konjac, mochi, or cheese. It is sometimes compared to an omelette or a pancake...
prepackaged Jello shots to make them shelf stable at room temperatures. Konjac is a gelling agent used in many Asian foods, including the popular konnyaku...
one called "Sex on a Beach" which involves an edible condom made out of a konjac and kappa on a beach made of mushroom. The condom itself is filled with...
Moyu may refer to: Konjac, a kind of plant Moyu County, Hotan Prefecture, Xinjiang, China This disambiguation page lists articles associated with the title...
other members of its genus) and voodoo lily (the same as Amorphophallus konjac). A purple variety goes by purple dragon. It is found in Japan, including...
Lychee Mini Fruity Gels are a type of sweet or candy made with konjac, a gummy binding agent made from the tubers of the konnyaku root. The product is...
by dissolving miso. Common additional ingredients include burdock root, konjac, seaweed, spring onions, daikon radish, carrot, tofu including fried tofu...
Fruits Grains cereals legumes Gelatin substitutes Agar Carrageenan Gulaman Konjac jelly Microbial cellulose Jambon Meat alternative List of meat substitutes...
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