So.. What is Konjac?

Konjac is a soluble dietary fiber with impressive value. Considered a "super fiber", Konjac has been extensively studied for its numerous benefits.

With a long-standing presence in Asian cuisines and traditional medicine, Konjac, also known as Konnyaku, Shiratake 魔芋, 蒟蒻 in Japan and China, showcases its versatility and offers a world of culinary and wellness possibilities.

The Benefits of Konjac Fiber

A Super Fiber

Konjac is a remarkable soluble fiber with highest viscosity level, which associated with mulfiple benefits.

Gluten & Grain Free

an excellent choice for individuals with gluten sensitivities or those following a grain-free, paleo diet.

Versatile Usage

Konjac is a versatile ingredient that can be used in a variety of culinary applications. 

A Sustainable Plant

Konjac can grow naturally or semi-wild, and require minimal resources for cultivation in right terriors.

History and Culture

China was the first country to cultivate and consume the konjac. It has been found & used in Asia for over 2,000 years.

Konjac in Japan

Around 1500 years ago, konjac's journey from China to Japan began through Buddhist monks, gradually embedding its significance.

Today, Japan stands as the largest global consumer of Konjac products (known as Konnyaku 蒟蒻 こんにゃく), driven by an understanding of its health-enhancing properties. It has became one of the main ingredients in Japanese healthy traditional meals in the 1960s. Japanese also culture celebrates konjac through dedicated museums of promoting and educating this awesome plant.

Konjac for the World

Beyond Asia, konjac's acclaim spread worldwide. Southeast Asia embraced its native treasure, while the US market welcomed it in 1997.

From the plant's utilization during times of food scarcity in China's history to its role in promoting health today, konjac's journey illustrates its transformation from a local resource to a global culinary and wellness phenomenon.

Yunnan, China, holds a special place in konjac's story. As the center of its origin, Yunnan has nurtured konjac's presence for centuries. Nowadays, over 40% of global Konjac originates in Yunnan. Its diverse terrain and subtropical climate make it a hotspot for premium Konjac cultivation. Its fertile, well-draining soil and farming heritages support 10 of the world's 17 edible Konjac varieties.

From traditional uses in Chinese medicine to its integral role in local diets as konjac blocks resembling tofu (pictured below), Yunnan showcases the deep connection between culture, sustenance, and wellness. Today, Yunnan's konjac production not only preserves tradition but also fuels a thriving industry, contributing to the global reach of this versatile ingredient.

Yunnan Dish 腌菜肉末炒魔芋豆腐

How Do Yunnan Locals Cook Konjac

Konjac is typically consumed as a food in square blocks, similar to tofu.

One of the locals favorite ways to prepare Konjac is to slice the jelly block into slivers and stir-fry it, like tofu, with chives, chiles, and soy sauce. People often put it in hot pots too.

MOYU Konjac

Our Direct Sourcing

We source Konjac directly from its native region through partners who are FDA and USDA certified. We're proud to bring this remarkable plant from its hometown Yunnan to the US.