Borang, also known as Amorphophallus konjac, has been an integral part of Japanese food traditions for centuries. This plant is the main ingredient in the production of konjac, a healthy, fiber-rich food known as a superfood in Japan. Since the Edo period, konjac has been used in many traditional dishes because it is low in calories and rich in health benefits. However, with increasing domestic demand , Japan no longer relies solely on domestic burang. This country now imports most of the raw materials from various countries to Indonesia to meet its production needs. The konjac cultivation process not only reflects modern technological innovation, but also respect for ancient agricultural traditions. In this video, Engineering Technology invites you to see the stages of the borang cultivation process in Japan. Growing boranguja begins with selecting the small tubers or bulbs that will be used as seeds. After treating the soil using modern techniques to ensure optimal aeration and drainage, borang seeds are immediately sown in the field. Planting takes place in early summer, around May to June, when the soil temperature reaches ideal conditions. Plant the seedlings about 30 cm apart to provide enough space for growth. Meanwhile, organic fertilizers such as compost are used to maintain the balance of the soil's nutrient content. This process ensures that the borang plant has an ideal environment to grow well. Borang plant care requires constant attention. This process includes weeding, applying additional fertilizers, and treating the shade. Apart from this, using shade nets helps protect plants from excessive sunlight that can damage the leaves of the borang. This care process continues for 5 to 6 months until the plants reach maturity. Meanwhile, to meet water needs, Burang farmers here usually use drip irrigation system which is used to provide water efficiently. This method ensures that each plant gets the right amount of water without wasting it. Summer in Japan often brings heavy rain, so a drainage system is also arranged to prevent water stagnation, which can cause tubers to rot. Water regularly, especially in the early stages of growth. Borang plants are quite susceptible to various diseases such as tuber rot and pest attacks. Biological and technological methods are being applied in Japan to overcome this problem. Beneficial microorganisms are often added to the soil to increase plant resistance to disease. Apart from this, organic pesticides are often sprayed using a tractor sprayer that moves across the fields. This monitoring process is carried out throughout the growth cycle of the borang plant. After the borang plant has reached 8 to 10 months of planting, the borang can usually be harvested. This harvesting process takes place approximately from January to February. The harvesting process is done carefully to ensure that the tubers remain intact. Modern harvesting machines are used to extract tubers without damaging the soil structure. There are many different types of machines used in the process of playing borang in Japan, ranging from large-scale automatic machines to more flexible semi-automatic tools for areas with difficult terrain. Some machines are equipped with sensors to detect the presence of tubers underground, thus increasing efficiency and reducing damage to tubers. After being dug, the borang tubers are collected and mechanically cleaned to remove any remaining soil. After that, the borang tubers arriving at the factory will be cleaned again to remove dirt. Once the burang is cleaned, it will pass through a machine that grinds the burang into a smooth paste. This paste goes through a filtration process to separate the coarse fibers and is then mixed with water and an alkaline solution to form a paste. After the dough is allowed to set, it is cut into different shapes such as blocks, sheets, or pasta shapes, depending on market needs. The final konjac product is then hygienically packaged and ready for distribution to local and international markets. This process demonstrates how innovation and modern technology support the long tradition of konjac production in Japan. Endings