Konnyaku is an important element of Japanese cuisine. It has long been known as a high-fiber, diet-friendly food, and in recent years it's been shown to offer health benefits such as reducing the risk of dementia and lowering blood sugar levels. Konnyaku is a chewy, jelly-like food made from the extremely bitter corm of the konjac plant. How is it processed? And what other uses does it have? We observe how it's made and look at the many dishes that incorporate this surprising food.