Details
Ishibashiya's Zakkoku Konnyaku Noodles are made by a small, specialist konjac producer based in Omuta, Fukuoka Prefecture, which has been producing konjac in the traditional butter-kneading (bata-neri) method for generations. The noodles are made from konjac flour blended with Japanese grain flours — rice flour, mochi millet (mochikibi), mochi foxtail millet (mochiawa), and barnyard millet (hie) — along with spinach, giving them a naturally green colour without any added colourings or preservatives. The cross-section of each noodle is cut into a star shape, which gives them a noticeably smooth finish through the palate and a good grip for sauces and broths. No wheat is used in any part of the formulation, making them a genuinely gluten-free noodle alternative. Ready to use after a brief rinse in water — no cooking required — they work well in cold noodle dishes, stir-fries, hot pot, and ramen-style broths. Ishibashiya received recognition from Japan's Ministry of Economy, Trade and Industry in 2009, and exports around 200,000 servings annually to markets in Europe and the United States.
