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.
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.
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)
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 and gluten-free.
Konjac Noodle
Contents: 200g
Country of origin: Japan
Storage method: Room temperature
Shelf life: 365 days at room temperature
Ingredients: Starch, Konjac Powder , Rice flour, Salt, Calcium hydroxide (Coagulant for konjac)
Preparation:
Ready to eat by simply rinsing with water. This product serves as a great substitute for regular wheat ramen noodles and pasta. Does not become soft and bloated due to overcooking or sitting in liquids. Also perfect with dressing or mixed into salads.
Microwavable Konjac Ramen (Miso)
Contents: 250g
Country of origin: Japan
Storage Method: Room temperature
Shelf life: 270 days at room temperature
Ingredients: Soup (miso, salt, etc. / manufactured in Japan), starch, konjac flour, rice flour, salt /seasonings (amino acids, etc.), alcohol, calcium hydroxide (coagulant for konjac), caramel color, polysaccharide thickener
Heating Instructions:
Microwave for 2 minutes at 500W, 1 minute at 1000W. Keep the bag upright. CAUTION: Be very careful to avoid burns.
Microwavable
Konjac noodles are used in this low-carb, low-calorie product. The soup is also plant-based, making it a very health-conscious product. The calorie content is only 63kcal, including the soup, which is only about 14% of the 450kcal of regular ramen.
Konjac Ramen
Microwavable
Konjac Ramen (Vegetable)
Contents: 250g
Country of origin: Japan
Storage Method: Room temperature
Shelf life: 270 days at room temperature
Ingredients: Soup (vegetable oil and fat, emulsified oil and fat, salt, soy sauce, and others / contains wheat, soy beans, and sesame / manufactured in Japan), starch, konjac flour, rice flour, salt / alcohol, flavor, calcium hydroxide (coagulant for konjac), emulsifier, thickener (xanthan), spice extract, antioxidant (V.E)
Heating Instructions:
Microwave for 2 minutes at 500W, 1 minute at 1000W. Keep the bag upright. CAUTION: Be very careful to avoid burns.
21 Grains + Konjac Rice
Konjac Rice combined with 21 carefully assorted Japanese grains for a pleasant balance in taste, appearance, and texture. With subtle flavors that are not too strong or bold, this mixed grain product can easily be incorporated into one’s daily diet. It is a simple way to obtain dietary fiber, vitamins, minerals, and other nutrients found in barley, millet, soybean, corn, and other grains.
How to make our Kanazawa Konjac
Konjac Bubble (Konjac Tapioca)
Contents: 1kg
Country of origin: Japan
Storage method: Room temperature
Shelf life: 365 days at room temperature
Ingredients: Corn syrup, Konjac refined flour (Made in Japan), Tapioca starch, Agar, Thickener (Modified starch, Polysaccharide thickener), Sorbitol, Vegetable carbon black, Trehalose, Calcium hydroxide (Coagulant for konjac)
Other information:
Does not dissolve, change in quality or consistency when heated or refrigerated. Can be frozen if the sugar content is increased
Current and previous customers: Lipton、Family Mart、7-Eleven
Supporting a Healthy Lifestyle with Plant-Based Products!
KKI Inc.
Ko 14-1, Yanagibashi-machi, Kanazawa, Ishikawa 920-3133 Japan
TEL: +81-76-254-5468
FAX: +81-76-254-5469
Konjac Bubble
(Konjac Tapioca)
For commercial use. Just drain the preserving liquid and it is ready-to-use. Use Konjac Bubble as a topping for yogurt, ice cream, salads, or add to milk tea to make Bubble or Boba tea.
