The Next Generation of Health Foods from Japan
Most KKI products are gluten-free and safe. Unlike many common foods made with high-carb grains, KKI foods are made with Japanese konjac and Japanese kuzu.
Kuzukiri is a traditional Japanese, plant-based food made from Kuzu flour and bean starch. Konjac is also a plant-based traditional food made from Konjac root, which has been consumed in Japan for over 1,500 years.
Konjac Rice is low in carbohydrates, keto-friendly, and ideal for weight loss, because it is composed of 3% dietary fiber and 97% water. Konjac Noodles have only 16kcal per 100g. Our Microwavable Konjac Ramen is made with these Konjac Noodles and a vegetable-based broth. The entire broth contains only 63kcal, which is 1/7th the average calorie content of regular ramen. The calorie content of our Kuzukiri dessert (Fruit Noodle) is less than 100kcal per serving (130g), which is much lower compared to other common desserts. All of KKI’s products are easy to eat, delicious, low-calorie, and health-conscious.
Plant-Based & Gluten-Free Foods
Kuzu, also known as arrowroot, is a perennial vine (Pueraria montana var. lobata) of the Fabaceae family bearing purple flowers. In Japan, the root is used to make Kuzu flour or Chinese herbal medicine and has long been long known as “one of the seven herbs of autumn.”
As a dessert, there are many kinds of jellies on the market, but most kinds are not eaten with a fork or chopsticks, along with refreshing fruit juice. Enjoy this traditional Japanese dessert. We have six flavors: Peach, Mango, Yuzu, Orange, Strawberry, and Watermelon. (Theses are U.S. FDA FCE-SID certified. Products can be sold at room temperature.)
What is Konjac?
Konjac is processed from a root plant of the same name belonging to the Araceae family and is native to Southeast Asia. Glucomannan, the water-soluble fiber found in konjac root sets with an alkaline coagulant. Konjac is composed of 96-97% water. The rest is glucomannan, the key ingredient. Glucomannan passes through the human digestive tract mostly undigested and is partially converted into fatty acids by microorganisms in the the gut. It is considered one of the lowest calorie foods (5-7 calories per 100g) and is commonly used as an ingredient when calorie intake needs to be restricted.
Being on a low-calorie, low-carb, gluten-free diet does not mean you have to give up eating delicious rice. KKI’s Konjac Rice does not contain any regular rice and is instead made from konjac, which is formed into rice-like particles. Konjac Rice has a water absorption rate which is 2.5 times that of regular white rice. A combination of 150g of regular white rice and 60g of Konjac Rice cooked in 360ml of water can cut calories by about 33% and carbohydrates by about 30% compared to white rice alone. Our Konjac Rice does not have the characteristic odor of konjac and can be frozen. Cooking 60g of Konjac Rice alone is just as easy as cooking quinoa or couscous.
Low-carb noodles made from konjac. Grooves in the noodles help soup, dipping sauce or dressing to cling. Konjac Noodles have less than 1/9th the calories of Chinese-style noodles made from regular wheat flour (16kcal per 100g). Unlike pasta, Konjac Noodles do not become soft and bloated due to overcooking or sitting in liquids. Ready to eat by simply rinsing with water.
Commercial-use, black tapioca-like bubbles made from konjac. Does not dissolve, change in quality or consistency when heated or refrigerated. It can be frozen if the sugar content is increased and is most commonly used in ice cream products in Japan. Does not have the characteristic odor of konjac. Our Konjac Bubbles have a neutral pH and can be used immediately after opening. It has only 1/6th the calories of regular tapioca made from wheat starch.
Ko 14-1, Yanagibashi-machi, Kanazawa, Ishikawa 920-3133 Japan