Konjac has been widely used in Japanese cuisine for over 2000 years. With no particular taste, it absorbs the flavor of the food it is cooked with.
Konjac is also well known for its very low calorie content which makes it an ideal appetite suppressant.
PreparationKonjac, Seaweed, thickener: Hydroxypropyl Starch; Firming agent: Calcium Hydroxide.
Nutritional Values per 100 g
Konjac in Vermicellocal Shirataki Konjac has been widely used in Japanese cuisine for more than 2000 years. Without special taste, it absorbs t...
View full details
Mochikon Kuromitsu Kinako Konjac is a traditional Japanese food, usually used in cooking, a low-calorie, high-fiber ingredient. We transformed t...
View full details
Hosogiri Takuan Finely cut white radish tsukemono with a pleasant texture. Its sweet seasoning goes well with sushi. Ingredients Black radish...
View full details
Nama Shoyu (raw, unpasteurized soy sauce) Ingredients Defatted soy, wheat, salt, alcohol Nutritional Values for 100 g ENERGY 100 ...
View full details
Konnyaku Sashimi Made using a traditional method. This is sashimi-style konjac with a crunchy texture and a rich nori (green seaweed) flavor. Th...
View full details