In the 1950s, an Indian scholar said: "If there is a crop that has not attracted enough attention, it is konjac." Why is it called Konjak? Why does it do so? Why does it attract so much interest of scholars. Next, let's learn about this neglected food.
Amorphophallus is the general name of Amorphophallus in Araceae. It belongs to a large group. There are 163 species of plants in this genus, 21 of which are distributed in China. There are not many edible plants. Today, two kinds of Amorphophallus (Konjak) and white Amorphophallus are common.
The history of planting konjac in China can be traced back to 3000 years ago. This point can be found by opening the Shu Capital Fu: "There are konjaku and dogwood in the garden, and melon and taro areas. Ya, Cao, whose root name is Ya, has a big head like a bucket. Its flesh is white, and it can be boiled with ash juice, and then condensed. It can be drunk with bitter wine. Shu people are very precious." This Konjak is the Konjak we are talking about now. It was not called Konjak at the beginning.
