Konjac is a plant native to Asia, particularly found in countries like Japan, China, and Korea. Its root is rich in a soluble fiber called glucomannan, which is often used as a dietary supplement and in food products. The plant is known for its ability to absorb water, forming a gel-like substance that can aid in digestion and promote a feeling of fullness. In culinary uses, Konjac is commonly made into noodles, known as shirataki, which are low in calories and carbohydrates. These noodles are popular among those following low-carb or gluten-free diets. Additionally, Konjac is used to create various food products, including jelly and snacks, due to its unique texture and health benefits.