Konjac🌿

A perennial herb in the arum family, native to Southeast Asia, said to have been introduced to Japan along with Buddhism. The underground corm is processed into the food 'konnyaku', a long-established part of Japanese cuisine. It occasionally produces a large, foul-smelling flower.

Identification Points

• ✓Large underground corm
• ✓A single long petiole bears a highly dissected compound leaf
• ✓Dark purple, foul-smelling inflorescence enclosed in a spathe

Morphological TraitsAI-estimated, needs verification

Phylogenetic Positionサトイモ科 →