Konjac is also called Juruo. In Japan, it is called konnyaku. It belongs to the Araceae family, with the main component of glucomannan contained in the tuber.Konjac plants mainly grow in mountainous areas and hilly lands of above 800-meter altitudes and under an annual average ambient temperature of about 16℃. It is mainly distributed in the two Asian countries of China and Japan. In China, Konjac is produced in mountainous areas in middle and western China’s Hubei, Shaanxi, Yuannan, Guizhou, Sichuan, etc. The western mountainous areas in Hubei Province are the major production base for high quality konjac in China.