Traditional Konjac Foods are made by first mashing the Konjac root then boiling the mash in limewater. This process forms a strong gel that can be cut into a variety of shapes and sizes. The formed noodles are what are known as Konjac foods.

Konjac is kind of instant food, consisting of about 97% water and 3% Konjac Glucomannan fiber. This combination makes Konjac foods a highly alkaline food.

Konjac Glucomannan has been a traditional ingredient used in Asia cuisines for centuries. In many ways, it is just as traditional as rice noodles, tofu and heat stable gelled noodles.

Konjac foods can be made into many different styles and shapes of noodles such as angel hair, fettuccine, spaghetti, linguine, orzo, mini ring, vegetarian shrimp, vegetarian conch and vegetarian squid. For this, Konjac noodles can be shaped into nearly any food product.