Konnyaku has been cultivated in Japan for over 400 years. How and when it came to Japan is unknown. There are two opinions: One is that konnyaku was introduced from somewhere around Indochina along with taro and other foods. The other is that konnyaku has a deep connection with Buddhism and was introduced from China. The oldest literature which mentions konnyaku is "wamyouruijou"(930), an old Japanese dictionary.

It is part of the taro family, and has130 varieties. Konnyaku grows only in places where the average temperature is 12℃-13℃.In addition, the temperatures from May to October must be over 14℃ and the temperatures in August and September must not be over 31℃. The projections which grow on konnyaku -potato are called "kigo". These kigo are planted the following year to cultivate new konnyaku.

(per 100g)

Calories	0
Water	97.3g
Protein	0.1g
Carbohydrates	sugar…2.2g fiber…0.1g
Fat	0
Minerals	calcium…43mg phosphorus…5mg iron…0.4mg sodium…10mg potassium…60mg