Origin Osaka, Japan
Container Plastic bag
Usage Rinse konjac noodles thoroughly before use. They should be seasoned with relatively strong broths or sauces because they have a mild flavor. Highly heat-resistant, they can be eaten both hot and cold. You can easily add them to a boiling soup, for example. They'll be delicious in a kimchi broth, stir-fried with vegetables and soy sauce, or with salmon and a cream, lemon, and dill sauce.

Noodles

Organic Konjac Noodles 500g

Organic Konjac Noodles 500g
8,10 €
8,10 €

Ref. 160

Out of stock

Description

Konjac noodles are made from konjac powder, which is obtained from the tuber of the konjac plant. High in fiber, konjac is a very low-calorie food (3kcal per 100g) that fills the stomach and reduces hunger. It helps regulate blood sugar and cholesterol levels, and cleanses the intestines.

Flavor

Gelatinous texture and very rich in water, with a neutral taste.

Conservation

Store away from light, heat, and moisture. Do not freeze. After opening, place the konjac in a container with water and store in the refrigerator. Consume within one week.

Ingredients & Allergens

Organic Konjac (82.03%), Organic Konjac Powder (16.41%), Calcium Hydroxide (1.56%)

Nutritional Values

Per 100g: Energy 25kJ / 6kcal, Fat 0g (of which saturates 0g), Carbohydrate 2.7g (of which sugars 0.3g), Protein 0.1g, Salt 0.01g.

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Origin Osaka, Japan
Container Plastic bag
Usage Rinse konjac noodles thoroughly before use. They should be seasoned with relatively strong broths or sauces because they have a mild flavor. Highly heat-resistant, they can be eaten both hot and cold. You can easily add them to a boiling soup, for example. They'll be delicious in a kimchi broth, stir-fried with vegetables and soy sauce, or with salmon and a cream, lemon, and dill sauce.
Nakao Shokuhin
The producer

Nakao Shokuhin

Nakao Shokuhin has been created in 1927 in the Sakai City, in Osaka, by the great-grandfather of the current president, Kikumatsu Nakao. A producer and seller of konjac-based products, the company wants to democratize konjac on tables around the world by combining tradition and creativity. Cultivated on Japanese soil for nearly 1,200 years, konjac is a rapidly perishable commodity that, for a long time, was consumed only by the highest ranks of Japanese society. Nakao Shokuhin continues to use a traditional production method, which takes longer and requires more effort than current industrial methods, to preserve the original taste of konjac.