For hearty, bitey texture.
Bring bulk and texture to your cooking without the calories using the black konnyaku yam cake. Made from the konjac yam plant and added seaweed to give it its brown/black colour, this konnyaku is excellent at absorbing surrounding flavours and has a chewy texture ideal for soup and noodle dishes or okonomiyaki.
Background
Konnyaku and shirataki noodles are among Japan's best-kept dieting secrets. These gluten-free blocks of konjac yam have a satisfyingly chewy texture perfect for bulking up stews, hotpots and noodle dishes, but contain less than 10 calories a serving.
How To Cook Konnyaku
Before you use konnyaku in your recipe, you will need to boil konnyaku. It removes the smell and makes konnyaku absorb more flavors and improves the texture.
Speaking of the texture, you can decide how you boil it based on the texture you want to achieve.
Cook from cold water: Konnyaku lose more moisture with this method. Hence, the texture will be firmer and chewier. Once boiling, cook for 2-3 minutes and drain.
Cook in boiling water: Cook in boiling water for 2-3 minutes. The unique smell will go away and the texture will be more giggly and tender.
Ingredients
If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.
Water, Yam Cake Powder, Seaweed Powder, Firming Agent (Calcium Hydroxide E526)
Net Weight: 250g
Product of Japan
Manufacturer Shimonita
Please store in a cool and dry place and keep in refrigerate after opening.
The best before date may be printed in the Japanese date format YY/MM/DD.
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