High quality konjac spaghetti

very healthy Dried shirataki

konjac noodle25g x 10 portions

It is not smelly at all! You can store for a long time.

It contains plenty of fibre, and is low in calories.

It is good to keep you healthy and to loose weight.

Italian eats dried shirataki instead of pasta!

In Italy, dried shirataki konjac noodles are very popular.

It is called “zen pasta”, and you can buy them in supermarkets.

People in Italy eat it instead of pasta because it’s calorie in low,

(only 1/25 of calories of regular pasta) and its texture is similar to regular pasta.

Also it contains lots of fibre so that it makes you full and prevents constipation.

Why you choose this konjac noodle?

-  No agricultural chemical used

-  Contains 1.5 times of fibre

-  Small portion, easy to cook

-  Storable for 2years

-  Can be used for various dishes

For preparation

Soak dried shirataki noodle into hot water for 5-7 minutes.

After that, slightly rinse the noodle and drain it.

Made from “mukago konjac taro”, which is called high-quality konjac taro!

Dried shirataki konjac noodle 25g x 10 portions

- No agricultural chemical used. No “konjac” smell.

- Contains 1.5 times of fibre compare with soaked konjac

-  Storable for 2years

-  Small portion (25g) makes you easier to cook

-  It soaks seasonings fast. You can cook it within a short period.

-  No konjac smell. You can use it to various dishes! (Salad, sweets, etc)

*This product helps people in developing country and

handicapped people increase job opportunities.

Nutrition fact (after soaked, per 1 portion)

Calories: 28kcal

Protein: 0g

Fat: 0g

Sugar: 6.1g

Fibre: 2.0g

Sodium: 1.1mg

Country of origin: Indonesia

Recipes with dried shirataki noodle

[Cooked rice with soy sauce, meat and vegetables]

Ingredients (for 4 servings):

2 portions of dried shirataki konjac noodle, 2 cups of rice, 120g of chicken thigh,

1/4 of carrot, 1/4 of burdock, 1/2 of fried thin tofu, 300cc of broth,

1 tablespoon of soy sauce, 1 tablespoon of vinegar,

1/2 tablespoon of mirin sweet cooking rice wine

Direction:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

Cut it into about 2cm.

2.Wash rice, and drain it.

3.Cut chicken thigh into small pieces. Cut carrot into strips. Shave burdock and soak it.

Cut fried thin tofu into small strips.

4.Put cut ingredients, shirataki noodle, rice, broth and seasonings into a rice cooker,

and cook it.

[Simmered daikon and chicken]

Ingredients (for 4 servings):

1 portion of dried shirataki konjac noodle, 1/2 of daikon, 220g of chicken thigh,

2 cups of broth, a bit of leek, seasonings

(2.5 tablespoon of honey, 2 tablespoon of Japanese sake, 3 tablespoon of soy sauce)

Direction:

1.Soak dried shirataki noodle into hot water, and then rinse and drain it.

2.Chop daikon into pieces. Cut chicken thigh into bite size.

3.Heat oil on the pan. Fry chicken thigh. Add daikon and broth and simmer them.

Add shirataki noodle later.

4. When daikon gets cooked, add seasonings. Simmer until liquid is gone.

5.Put it onto a plate. Sprinkle leek on it.

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