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Konjac Rice

Simply cook with rice to help reduce carbs! 33% less calories and 30% less carbs, but looks just like regular rice! Increases dietary fiber intake, which tends to be lacking. Cooked Konjac Rice alone can be served as a healthy addition to salads and soups, like quinoa or couscous.

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Konjac Rice

Contents: 300g (60g x 5)

Country of origin: Japan

Storage Method: Room temperature

Shelf life: 365 days at room temperature 

Ingredients: Starch, Konjac Powder/Modified Starch, Calcium hydroxide (Coagulant for konjac)

Cooking Instructions:

1. Wash rice only.

2. Add Konjac Rice to the washed rice.

3. Add sufficient water for cooking according to the amount of rice and cook as usual.

● Cook in a regular rice cooker or rice pot.

● Rinsing is not necessary for Konjac Rice, but may be rinsed first if preferred.

● Konjac Rice can be soaked in water with the rice. Texture will not be affected.

● Cooked Konjac Rice can be frozen and defrosted in a microwave.

● Texture may vary depending on the type of rice cooker and how the rice is cooked. Adjust the amount of water to your liking. As a general guide, add 180ml of water per 1 packet (60g) of Konjac Rice.

★ If cooking only Konjac Rice, boil 1 packet (60 g) in a pot full of water (at least 1 cup) for about 10 minutes and drain. Like quinoa or couscous, boiled Konjac Rice can be added to salads or mixed into soups, stews, or stir-fries. It can also be used to make hamburger patties.

Other information:

Konjac Rice may include small brown or black spots. This is a natural occurrence and and not a quality issue with the raw material konjac flour, which contains some konjac root skin. The surface of Konjac Rice may be powdery, but this is also a normal part of the raw material and not a quality problem.

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Other information:

Dried konjac grains (Konjac Rice) are manufactured in Japan. 21 grains including—pearl barley, rice shaped barley, rolled barley with germ, black soybean, glutinous barley, green skin brown rice, brown rice, glutinous brown rice, glutinous rice, soybean, red rice, azuki bean, foxtail millet, job’s tears, green rice, black sesame, proso millet, corn, and glutinous millet—are produced in Japan. Do not consume if you are allergic to any of the ingredients.

CAUTION: Manufactured in a facility that also processes wheat and buckwheat. Must be cooked before consumption.

Cooking Instructions:

1. Wash rice only.

2. Add 21 Grains + Konjac Rice to the washed rice.

3. Add 1 packet per 2 cups (approx. 300g) to 4 cups (approx. 450g) of rice and stir together.

● Cook in a regular rice cooker or rice pot.

● There is no need to pre-wash this product.

● The recommended ratio for mixing is a general guide.

● It can also be combined with pre-washed rice and brown rice.

● If the result is too firm for your taste, adjust the softness according to your preference by adding more cooking water to your next batch.

21 Grains + Konjac Rice

Contents: 180g (30g x 6)

Country of origin: Japan 

Storage method: Room temperature

Shelf life: 365 days at room temperature

Ingredients: Pearl barley, Rice shaped barley, Rolled barley with germs, Black soybeans, Black rice, Glutinous barley, Green skin brown rice, Brown rice, Glutinous brown rice, Glutinous rice, Soybeans, Starch, Konjac Powder/Modified Starch, Calcium hydroxide (Coagulant for konjac)

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Konjac Noodle

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. Unlike pasta, Konjac Noodles do not become soft and bloated due to overcooking or sitting in liquids. Plant-based an