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konjac noodles dry

When it comes to preparing mouthwatering meals for oneself and one's family, selecting the appropriate type of konjac noodles dry is an essential step. Understanding what you want as well as the advantages and disadvantages of each type before making your selection is essential in order to make the best choice.

Ito konnyaku

Ito Konnyaku is typically offered for sale as dry shirataki noodles, packed in water-filled cans, or packaged in bags. The konjac yam, which is a subterranean stem, is what is used to make this product. It has a low digestible carbohydrate content and is high in glucomannan, which is a type of fiber that is analogous to dietary fiber. Several studies have indicated that the high glucomannan content of this food can assist with weight loss efforts.

The Kansai region is where you will most frequently find Ito Konnyaku noodles being manufactured. Additionally, they can be purchased in other regions of Japan. They are frequently used in Asian cuisine as a substitute for starch.

They are versatile enough to be consumed raw or prepared in a wide range of ways. They are not an excellent replacement for rice, but they are versatile enough to be used in a variety of dishes. Their flavor is somewhat reminiscent of rubber, and they have the ability to take on the characteristics of the foods that they are combined with.

It is customary practice in Japan to prepare shirataki by simmering it in miso soup or stew. Additionally, it is frequently stuffed into buraage, which are bags formed from fried tofu. Oden is a type of soup that often contains fish cakes, and it calls for this ingredient. The noodles have a flavor that is easy to tolerate, and they contain few calories. They are also beneficial for people who have sensitivities to certain foods.

Why choose Hethstia konjac noodles dry?

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