Konjac is the root of a plant, amorphophallus konjac. Konjac root, resembles a large beetroot. Such vegetable fiber can absorb up to a hundred times its weight in water, thanks to its viscosity, giving rise to a soft gelatinous mass. In the form of pasta, konjac shirataki are pleasant on the palate. Easy to prepare, they do not have a particular flavor but are imbued with the sauce or the preparation that accompanies them.