Noodles made from konjac 8 mm
Country of production:
The konjac is the root of a plant, the amorphophallus konjac. The root of the konjac, it looks like a big beet. This plant fiber can absorb up to a hundred times its weight in water, thanks to its viscosity, giving rise to a soft gelatinous mass. In the form of pasta, shirataki konjac are pleasing to the palate. Easy-to-prepare do not have a particular taste but soak the sauce or preparation that accompany them.
250 g (not drained 270 g)
Water, konjac powder, thickeners (calcium hydroxide)
Mode of storage:
A cool, dry place away from direct light
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