On its own, konjac is pretty tasteless (neutral flavour.) Thus, it's very suitable for savoury and sweet applications, such as: - Osechi: the konjac is braided and added to the japanese dish nishime (simmered with vegetables and maybe chicken or pork) - Oden: round konjac balls are put in hot pot - "Sashimi konjac": seasoned with yuzu-miso, wasabi-soy or vinegar-soy - Stir-fried with miso and/or other ingredients - Pasta substitute: shaped into long thin strips (like long noodles) and added to soup, stir-fries or sukiyaki (it absorbs the sauce wonderfully) - For dieting and weight-loss: Konjac is shaped as grains and cooked with rice Besides culinary applications, it is also used in other industries such as pharma drugs, facial sponges, and even massage equipment!