Konjac

Konjac Bulk Kuro Itakonnyaku   Net weight: 250g Konjac has been widely used in Japanese cuisine for more than 2000 years. Without special taste,...

    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)    ...

    Konjac noodles like Udon This product is made from soy milk and Konjac. Its smooth texture is pleasant in the mouth. Thanks to the lightness of...

    Chikuwa Konjac   Made from carefully selected Konjac potatoes shaped in Chikuwa. It is delicious not only in oden, but also when it is cooked w...

    Konjac for pan -fried To cut in long and thin strips to blow them up. A tasty, fast and easy to do dish. Weight non -drain: 446g   Ingredients ...

    Konjac spaghetti with spinach Konnyaku is mixed with spinach powder to form noodles. The crunchy texture and the smooth texture are new and sat...

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

Sweet potato raw konjac Gold It is a soft, elastic and sticky konjac of Miyukiya Fujimoto, which prepares the Konjac from quality raw materials s...