This is a Japanese Traditional Food. KONJAC is a perennial plant, and learnt that the root is from the Indochina Peninsula. In Japan, it has been made habitually over than 1500 years KONJAK is called KONNYAKU in Japan and stated as"Amorphophallus konjac,k.koch" in the academic terms.

Sponge puff of water preservability, elasticity, soft touch feeling, washing affectivity,and non-allergy The dried sponge made by KONJAC with the natural frozen in winter season has been cared as for the birth water since long year because of the gentle touch feeling. We have remarked such feature, and furnished the production facilitythrough the whole year operation for the application to the babies and the person who is with delicate skin and atopic predisposition, which effective and prevent to such question on gentle and washable,and are now selling to the market.

This is a high purity vegetable fiber. GLUCOMANNAN is the principle ingredients, and called KONNYAKU MANNAN. And also it is one of the dietary fibers of polysaccharides composed with the ratio of GLUCOSE 1 against to the MANNOSE 2. It is known on powder condition that of
colorless and odorless, highly absorbability and steady water retentively. Recently due to having such characteristics, it is getting attention as the new application material.