Made in Japan. The famous sashimi konjac in Japan, but this is a premium product. The reason is in the manufacturing method. It is not mass-produced, but it is smooth and chewy because it is made by craftsmen by hand. If you chill with ice just before eating, it will become even softer. You will be surprised at the difference in texture and taste from the konjac and Shirataki that you have eaten so far.
How to eat Basically only draining and rinsing Add soy sauce and your favorite sauce Also recommended to put in a salad!
INGREDIENTS Pianura:konjac flour/calcium hydroxide Alga marina:farina di konjac,seaweed/calcium hydroxide
NUTRITION(Per 100ℊ) Calories 5kcal total fat. 0g total carb. 2.4g protein 0g
Data di scadenza: 180 days from production Storage method: normal temperature
What is “KONJAC”? Konjac, a representative of healthy Japanese food, has been eaten for over 300 anni. Konjac is characterized by abundant dietary fiber, low calories and low fat. Recently, it has been noted that konjac can be expected to be effective in treating diabetes.
Profilo Aziendale
We are a konjac manufacturer with 60 years of history. We combine traditional manufacturing methods and innovative technologies to provide products that match the times. While konjac is drawing attention as a healthy food, it is our job to maximize the potential of konjac that has never existed before. IL “marude sausage” we made with konjac and soybean flour is attracting attention as Japan’s first vegan sausage. Certificazione: ISO9001 Awards: Invention Incentive Award
