Our tips
To eliminate the smell of konjac, after cutting pieces, place them in a bowl and add 1/2 cc of salt, rub by hand and let stand 5min. Rinse quickly in the water before cooking them.
Konjac flour (Gunma, Japan), algae in powder, calcium hydroxide (coagulant).
Keep out of light in a temperate place. After opening, keep cool and consume quickly.
per 100g
Energy: 5kcal
Proteins: 0.1g
Lipids: 0g
Carbohydrates: 2.3g
SEL: 0.01g
Before any use, rinse well in the water. With a spoon, cut Konjac bites. Put the pieces in boiling water and cook over medium heat for 2 to 3 minutes. Drain in a colander and taste with the accompaniments of your choice.
