1kg/bag, vaccum paking, 25kg/drum or according to the customer's requirements
With three or five days upon receipt of the payment
1, Latin name ;Amorphophallus konjac
2,Konjac has almost no calories, but is very high in fiber
Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.
In Japanese cuisine, konjac (konyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.
Ito konyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac".
Japanese konyaku is made by mixing konjac flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konyaku is pale white. It is then boiled and cooled to solidify. Konyaku made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon
Konjac is consumed in parts of China's Sichuan province; the corm is called moyu or devil's taro and the jelly is called "konjac tofu or "snow konjac"
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. It can also be used for facial massage accessories which are currently popular in Korea.
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