water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konjac is white. It is then boiled and cooled to solidify. Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (), and the jelly is called "konjac tofu" ( móyù dòufu) or "snow konjac" ( xuě móyù). In Vietnam, konjac is mainly grown in An Giang province. The corms are collected and processed into flour. The flour is used to make drinks, cakes, and noodles. Traditional medicine The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly a viscous substance that may be used in traditional Chinese medicine. Fruit jelly Konjac can also be made into a popular East Asian fruit jelly snack, known variously in the United States as lychee cups (after a typical flavor) or konjac candy, usually served in bite-sized plastic cups. Choking risk Perhaps because of several highly publicized deaths and near-deaths in the San Francisco Bay Area among children and elderly people caused by suffocation while eating konjac candy, the U.S. Food and Drug Administration (FDA) issued product warnings in 2001, and there were subsequent recalls in the United States and Canada. Choking and intestinal blockage risk warnings have been published at more recent websites. Unlike gelatine and some other commonly used gelling agents, konjac fruit jelly does not melt readily in the mouth. Some products form a gel strong enough to require chewing to disintegrate the gel. Though the product is intended to be eaten by gently squeezing the container, a consumer can suck the product out with enough force to unintentionally lodge it in the trachea. Because of this hazard, the European Union and Australia banned konjac fruit jelly. Some konjac jelly snacks are not of a size and consistency that pose a choking risk, but are nonetheless affected by the government bans. Some products that remain in East Asian markets have an increased size, unusual shape, and more delicate consistency than the round, plug-like gels that were associated with the choking incidents. The snacks usually have warning labels advising parents to make sure their children chew the jelly thoroughly before swallowing. Japan's largest manufacturer of konjac snacks, MannanLife, temporarily stopped producing the jellies after a