Konjac

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the Konjac, which is originally a plant of the Aracea family grows mainly in Southeast Asia in countries like Vietnam, Indonesia. Nevertheless, the tuber of this plant is cooked mainly in the land of the rising sun: Japan.

Konjac, pronounced konnyaku in Japanese, is in the form of a black and white pasty jelly. It was first used by the Japanese ...

the Konjac, which is originally a plant of the Aracea family grows mainly in Southeast Asia in countries like Vietnam, Indonesia. Nevertheless, the tuber of this plant is cooked mainly in the land of the rising sun: Japan.

Konjac, pronounced konnyaku in Japanese, is in the form of a black and white pasty jelly. It was first used by the Japanese for its medicinal benefits in the 18th century but today it is a product that is eaten as part of a diet.

In Japan, konjac is used to "cleanse the intestine." Indeed, it is a food that helps eliminate toxins. It is also extremely rich in fiber and thus helps to regulate intestinal transit. Finally, it is a balancing food because it stabilizes cholesterol and blood sugar levels.

Nevertheless, the Konjac is best known as a natural appetite suppressant. On the one hand it produces a rapid satiety effect due to its gelling texture and on the other hand it has a low calorie content 5 per 100 grams.

Because of its neutral taste, Konjac adapts to any type of preparation and comes in several ways: noodles, vermicelli (shirataki), gum or powder.

It can perfectly replace starchy food such as pasta or rice in your preparations. It can also be used to make dessert creams when consumed as a powder. unctuous and light.

If you decide to diet or just want to balance your meals, konjac is a healthy and original food that will allow you to reinvent your dishes!

For the most creative among you, you can try recipes such as: shirataki shrimp, konjac tagliatelle, chocolate dessert creams made from konjac gum, Konjac, konjac simmered with miso sauce.

To help you make your konjac dishes, we offer some recipe ideas.

Amaze your guests with a light aperitif: Konjac Chips. You'll need 300g of konjac and 20cl of citrus juice only. After having previously left the shirataki for at least half a day in a freezer, take it out of the freezer, cut it into thin slices, rinse the slices with hot water and drain them over sopalin. Pour the citrus juice into a saucepan and bring to a boil. Place the konjac slices in the pan for 5 minutes and drain. Fry the slices of Konjac or fry them. Your konjac chips are ready!

Surprise your partner by cooking a Konjac simmered with miso sauce for 2 people, you will need 300g of konjac (block), 3 teaspoons of miso sauce, one tablespoon of soy sauce, 2 spoons of sweet rice wine, 1/2 teaspoon of sugar, 1/2 glass of water, a red pepper, a spoonful of sesame oil and 2 oigno chopped ns. Boil for a few minutes Konjac in a saucepan. Then fry in a frying pan shirataki with sesame oil. Add the other ingredients to the pan (except the sugar). Bring to a boil and cover with a lid. Finally put the mixture on low heat for 10 minutes and once the whole has decreased well, add the sugar.

With these recipe ideas, konjac will become an essential food for your balanced dishes!  

Shirataki low-calorie vermicelli with different varieties in the bag and plastic tray for 200g and 250g

Low caloric intake; Low sugar; low-fat Improves cholesterol control helps with weight loss high in dietary fibre; blood glucose control

Konjac is a kind of alkalizing plant,

It contains high-calorie, low-calorie fibre. It's a healthy dietary food. Scientific name --- Amorphophalms konjac. In Japan, it is called Konnyaku or Shirataki. China is one of the countries of origin.
Our konjac is planted in a mountain area that is far from pollution and can be called a natural product.

Economics
Individuals
Practice -Practice
3 to 5 minutes of cooking
To match with many vegetables
To match different sauces
Ingredient: Konjac flour, water and calcium hydroxide (E526).
Shelf life: 12 months
Origin: China

Cooking sense:
Don't know how to eat shirataki noodles? If there is a product that can be cooked in any way, it will absolutely shirataki !!!!!

No cooking restrictions, no sauce limitations, no assortment limits. Add what you want!!!!!

Shirataki absorb the flavour of everything you add to them, so don't be intimidated by the sauce. These weight loss of vermicelli allow you to feel full and satisfied every day. Below is to start the step for all the preparation dishes:

1. Drain the liquid and rinse 2 or 3 times with clear water.
2. Throw hot water for 1 minute
3. You are ready for the next steps.

It is suitable for cold dishes. Cut cucumber, carrot strips, coriander, add soy sauce, vinegar, salt or any other sauce and mix with cooked shirataki noodles. It's over! So easy! Like sexy? Add the wasabi paste. Everything is perfect!
Hot plates like soup, stew, stir-fry, everything's fine.

storage:
Room temperature: 0 to 40 degrees centigrade. Store in a cool, dry place; after opening and refrigerated use within three days; Don't freeze!

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