Konnyaku is a perennial plant. It has been delivered to Japan from Indochina peninsula. It used to be sold as medicine in the ancient times. Then it was considered as a very expensive dish or as a very expensive present. In the XVII century konnyaku has become to be a dish which is accessible to people. Konnyaku contains vegetative fivers, which are very healthy and rich with calcium. There are black and white konnyaku. Shirataki is the thinly cut (using special knife) konnyaku.

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