Who can tell me what konjac is?

Amorphophallus konjac, alias Amorphophallus konjac, Amorphophallus konjac taro, Amorphophallus konjac, Ophiopogon japonicus, Amorphophallus konjac. Native to East India and Sri Lanka, there are primitive species in the tropical forests of East India. It is widely cultivated in tropical and subtropical Asian countries. China is cultivated in Yunnan and Sichuan provinces and the middle and lower reaches of the Yangtze River.

Cultivated population of perennial herbs of Amorphophallus in Araceae. Konjac tuber is rich in starch and pectin, which is toxic. They must be boiled with lime water before they can be eaten or brewed. They are often used to make konjac tofu. It also has the effects of reducing blood lipid, serum cholesterol, reducing swelling and attacking toxin, and is also an important additive and chemical raw material.

But the smell. . . . Personally, I feel average. I don't like it very much. Friends who haven't eaten can try ~ ~