Country of production:
Konjac is the root of a plant, amorphophallus konjac. Konjac root, resembles a large beetroot. Such vegetable 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, konjac shirataki are pleasant on the palate. Easy to prepare, they do not have a particular flavor but are imbued with the sauce or the preparation that accompanies them.
Tianjin City, London
250 g (not drained 270 g)
Water, glucomannan powder, thickeners (calcium hydroxide)
How to preserve:
Cool, dry place away from direct light