Konjac

Kuroita Konnyaku Konjac has been widely used in Japanese cuisine for over 2000 years. With no particular taste, it absorbs the flavor of the foo...

    Konjac in Vermicellocal Shirataki Konjac has been widely used in Japanese cuisine for more than 2000 years. Without special taste, it absorbs t...

    Vermicelle of Konjac You have to remove the konjac vermicells from the bag drain Rinse with cold water (to remove their smell) 1 minute in boi...

Konjac en blocNet weight 270 g You have to remove the Konjac block from the bag     drain        Rinse with cold water (to remove their smell)    ...

Komusubi Shirataki These noodles, made from konjac flour, are known for their low calorie and low carb content, making them an ideal choice for ...

Hon tenobe konnyaku mini shirataki Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to ...

Konnyaku Sashimi Made using a traditional method. This is sashimi-style konjac with a crunchy texture and a rich nori (green seaweed) flavor. Th...

Kansō Konnyaku Sachi Monogatari Perfect for nabe (simmered dish) season, simply open the package and drop the dried shirataki directly into the...