Konjac, in terms of flora and fauna, refers to the common konjac, also called konjac in the family Amanita muscaria.

But in the modern development of network culture, this word also has a new layer of meaning, because the pronunciation of this word and "huge weak" is the same, so now the netizens will also be the word as a kind of self-deprecating language, representing their own very weak meaning, mostly in the IT industry, the most widely used. In fact, the phonetic character is very similar to 520.

History of Konjac

Konjac was actually cultivated and eaten by the people of China as early as 2,000 years ago, for example, it was mentioned in "Shu Du Fu" that it was "boiled in ash juice that is frozen and drowned in bitter wine, which was treasured by the people of Shu", and it was described as a porous sponge at that time, but the texture was very flavorsome so it became the representative of the cuisine of the Emeishan generation. Emei Mountain generation of food representatives.

Later also spread to Japan, loved by the Japanese, almost became a daily food, Japan became the world's largest consumption of konjac.

Konjac has also been grown and eaten in Japan for 1500 years, and konjac is also a very special medicine, in the "Materia Medica" has a record of its medicinal effects, it is said that the konjac can be used to cure the disease. Obese people are very suitable for eating konjac, because konjac is very low in fat, but the fiber is coarse, extremely suitable for weight loss people to eat.