Konjac noodles tied one by one into small knots, easy to pick up with chopsticks and easy to portion. Translucent strands with a springy, slippery bite and almost no flavour of their own, so they take on whatever they are cooked in. They stay firm however long they simmer. Drain, rinse once or twice, then add to hot pot, sukiyaki, oden or a soy-braised dish. Also good stir-fried with shredded pork and mushrooms, or dressed cold with sesame. High in fibre and cholesterol-free.
Konnyaku Flour (Konjac) (70%), Water, Acidity Regulator (Calcium Hydroxide)
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Konjac noodles tied one by one into small knots, easy to pick up with chopsticks and easy to portion. Translucent strands with a springy, slippery bite and almost no flavour of their own, so they take on whatever they are cooked in. They stay firm however long they simmer. Drain, rinse once or twice, then add to hot pot, sukiyaki, oden or a soy-braised dish. Also good stir-fried with shredded pork and mushrooms, or dressed cold with sesame. High in fibre and cholesterol-free.
Konnyaku Flour (Konjac) (70%), Water, Acidity Regulator (Calcium Hydroxide)
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