The bulbous stem part of the konjac is called konjac potato or konjac ball. Konnyaku is made from the stems of plants.
The first step in making konjac is to dig out the konjac balls. Next, the konjac balls are cut, loosened, and ground into a powder using a mortar. Then, the konjac is sieved to remove only the hard, heavy powder. Then, add boiling water, stir hard, and leave it for 30 to 40 minutes.
After 30 to 40 minutes, when it becomes sticky, lime is added, stirred again, and placed in the mold. After that, leave it in the mold for about another hour. Finally, let the konjac harden in boiling water, and then drain it in cold water to remove any excess lye. Konnyaku is a surprisingly time-consuming food to make.