Perfect for nabe (simmered dish) season, simply open the package and drop the dried shirataki directly into the pot. With no prior preparation, they absorb the flavors of the broth wonderfully, providing a unique texture and an irresistible taste that will delight the whole family.
Delicious in nabe, they also pair wonderfully with soups like miso soup or stews like nikujaga. Versatile and tasty, they will enhance any recipe.
An ingredient you absolutely have to try: you will quickly become addicted to it!
Starch syrup, konjac, starch starch
Nutritional Values per 100 g
Konjac en blocNet weight 270 g You have to remove the Konjac block from the bag drain Rinse with cold water (to remove their smell) ...
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Dried red beans Azuki red beans of Hokkaido. Azuki red beans are not only tasty to eat, but also have important qualities such as brilliance an...
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Konjac in Vermicellocal Shirataki Konjac has been widely used in Japanese cuisine for more than 2000 years. Without special taste, it absorbs t...
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Ryorishu Junryo Hinode Cooking Sake, fermented and salty, enhances the flavor of dishes, softens ingredients and masks odors. Ideal for Japanese...
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Konnyaku Sashimi Made using a traditional method. This is sashimi-style konjac with a crunchy texture and a rich nori (green seaweed) flavor. Th...
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