Konjac 

This tuber is valued primarily for its high starch content, which provides a satisfying, springy texture when prepared. Konjac is commonly used in dishes like konjac noodles — also known as shirataki — or shaped into blocks called konnyaku. In North America, konjac is also gaining popularity as a low-carb alternative for rice, especially for those with dietary restrictions. 
 
Konjac itself isn’t particularly flavorful, but its unique chewy texture makes it a versatile ingredient. Shirataki noodles are a great example of this, while konnyaku are often found in Japanese oden and other nabemono (one-pot dishes). Oden is a winter soup featuring dashi broth filled with various ingredients like fish cakes, boiled eggs, tofu, daikon, potatoes, and konnyaku or shirataki. 
 
Konjac is also used to make a type of jelly, which is not very flavorful but provides a base for other sweet or savory flavors. This jelly is often used as a vegan alternative to gelatin. However, some konjac-based jelly candies can pose a choking hazard, particularly for children and the elderly, so we advise caution when serving them.