Konjac grows in Japan, China and Southeast Asia.
Food historians generally estimate that pasta's origin is from among the Mediterranean countries: a homogenous mixture of flour and water called itrion as described by 2nd century Greek physician , among 3rd to 5th century Palestinians as itrium as described by the and as itriyya Arabic cognate of the Greek word , string-like shapes made of and dried before cooking as defined by the 9th century Aramean physician and lexicographer Isho bar Ali.