Contact Us through info@lovekonjac.com
Contact Us through info@lovekonjac.com
Konjac noodles may look like any typical plate of noodles, but once you twirl your fork into them and take a bite, you’ll realize they’re something else entirely. Instead of being made from the usual rice or wheat flour, konjac noodles are actually made from the roots of the konjac plant.
konjac noodles consist of 97% water and 3% konjac flour. They’re famously low calories, low carbs, and because they’re high in glucomannan – a type of soluble fibrous substance with various health benefits – they’re a popular choice for keto diets too.
Konjac noodles have been enjoyed by the Japanese for years andare closest to rice vermicelli or rice noodles in their whitish, slightly translucent appearance. They have a rather distinct texture: it’s somewhat bouncy and rubbery, with a light and chewy density when bitten into.
When eaten on their own, they don’t have much flavor, aside from a vaguely salty taste. However, they make up for that by being extremely filling. Konjac noodles also have the benefit of acting as a blank slate for deep and rich flavored dishes like curries and stir-fries, complementing sharp tasting ingredients such as ginger, garlic, soy sauce, and sesame oil.
You may have heard of konjac noodles by another name—perhaps shirataki noodles, devil’s tongue noodles, konnyaku noodles, or yam noodles. In fact, these seemingly disparate names are all connected by the noodle’s origin, the konjac plant, which grows throughout the subtropical to tropical regions of Asia. This yam-like root vegetable looks like an oddly shaped potato and is best known for its ‘corm,’ an edible tuber-like part of the stem that grows underground.
After the konjac corm has been dug up and dried out, it is ground down to make flour or powder. When mixed with still water and lime water, the dough can be sliced into noodles. You’ll also find konjac in various forms on store shelves, such as ‘yam cake’—a block of the powder mixed with water—or konjac jelly, often used to make lychee cups.
Preservation: The name “Shirataki” literally translates to “white waterfall,” and the noodles are packed in alkaline water to create a protective barrier that isolates them from the air, reducing exposure to bacteria. This helps extend the shelf life of the konjac noodles, allowing them to remain stable on store shelves for anywhere from 12 to 24 months.
Keeping Freshness: Packing shirataki noodles in water reduces the rate of water evaporation, ensuring they remain moist and fresh. This also allows the noodles to absorb water and maintain their desirable texture, preventing them from drying out.
Water Content: Shirataki noodles are made up of approximately 97% water and 3% konjac flour. During the high-temperature sterilization process, some of the water content present in the noodles is released. Storing them in water helps keep them hydrated and prevents them from becoming dry or rubbery.
We maintain a rigorous production process for our products, ensuring quality from the transportation of raw materials to the final processing stages. Our konjac noodles go through multiple quality checks to ensure that every package you receive is of the highest quality
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(86) 755 - 8441 - 6883
(86) 186 - 7672 - 9553
info@lovekonjac.com
