Konnyaku (also known as the devil's tongue, voodoo lily, or elephant's foot) is an ingredient used predominantly in Japanese cuisine. Edible Konnyaku is produced from the starch of the Amorphophallus konjac, a tuber of the yam family, made by mixing the ground Konnyaku corms with limestone water. The processed product has a rubbery and gelatinous texture which is easily sliced. It's enjoyed in Asian countries as an inexpensive plate filler for its volume and chewing satisfaction. The texture is very similar from that of squid or Nata de Coco, though when eaten on its own, Konnyaku is not a taste-maker, hence, it is best cooked in sauces or soups to absorb the flavors.