Konjac jelly is a gelatin-like snack made from mixing water and the corm of the konjac plant, which is a member of the yam and taro families. The konjac plant is grown in various parts of Asia, including China and Southeast Asia, and has been used in traditional Chinese and Japanese medicine for centuries. Konjac jelly is a low-calorie snack that is high in fiber and starch, making it a good alternative to gelatin and a prebiotic supplement to feed healthy gut bacteria. Konjac flour, which is made by grinding down dry konjac corms, can be used to make noodles, and konjac soluble fiber can be used as a dietary supplement. Konjac jelly is also used as a vegan substitute for gelatin and can be found in various Japanese dishes, including fruit jellies, soups, and bento boxes. Konjac has many health benefits, including aiding with digestive system and constipation, lowering plasma cholesterol, improving carbohydrate metabolism, and helping bowel movements. However, it is important to note that konjac jelly may pose a choking risk, especially in children, and some products form a gel strong enough to require chewing to disintegrate the gel. The European Union and Australia have banned konjac fruit jelly due to this hazard.