Konjac plants have been grown in Gunma Prefecture Japan since the 1500s and now Japan accounts for over 60% of World's share.
Konjac plants are delicate; they prefer well-draining soil, mild summers and dry winters. It takes 3 to 4 years until the plants are ready for harvest and high level of farming techniques is required.
Konjac products are made up a dietary fiber called glucomannan. Glucomannan expands when mixed with water and coagulates when calcium is added, creating a distinct texture unique to konjac.
During the coagulation process, konjac can be colored and shaped into various forms, including squares, balls or thin strings, leading to the development of a variety of products.
In the video will be some main products, especially sponges for washing your face
Credit:
Yoshikazu Hatanaka Co., Ltd
www.hatanaka-shouten.net/
Yamamoto Farm
www.yamamotofarm.co.jp/
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