‘All our konjak is made by hand. We used to use machines, but this is an organic project and is better prepared by hand.’

‘I know the traditional preparation of konjak isn’t to Western tastes, and I have tried to change this. I have created konjak noodles, which colour and texture are much more western.’

‘Konjak has no flavour itself so can absorb other flavours. I have created a brown konjak which, when served with chocolate sauce is quite delicious.’

‘You can also combine konjak with traditionally high calorie food to create a healthier version – so a konjak cheesecake, white sauce or even hamburger is much better for you.’

‘My proudest invention is my konjak powder, which allows for easy, economical and environmentally-friendly exportation of konjak. This powder also contains powder from eight different healthy grains and is easy to make into a jelly by simply mixing with water.’

‘Over 60 percent of Americans are overweight and obviously their diet is a big part of that. Konjak can really help these people, if I didn’t believe that I wouldn’t be working so hard.’