PRODUCTS

Konjac (Rice-shaped)

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 2021033667833
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, calcium hydroxide
  • Description 1. Basic konjac produced with 3.1% konjac powder and calcium hydroxide
    2. The odor is reduced by using high-grade konjac powder (China) and calcium hydroxide (Japan).
    3. The yield rate during the retort process is 25%.
    4. Shape identical to a grain of rice, not round

Fermented Rice Konjac

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 202103366782
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, prepared potato starch, glutinous rice powder, curdlan, calcium hydroxide, yeast
  • Description 1. The fermentation method improves the smell, texture, and sauce adsorption of existing konjac. Odor tester experiment results: 55 to 78 for regular konjac / 8 to 15 for fermented konjac (13 for americano)
    According to customer reviews, the texture is similar to regular white rice.
    Pores are formed within the rice grains due to the carbon dioxide produced during fermentation.
    When making fried rice, it absorbs the sauce better than regular konjac.
    2. The yield of the self-test results during the retort process through heat-strengthening raw material mixing was 85%.
    3. Shape identical to a grain of rice, not round

Alpha fermented konjac rice

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 2021033667845
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, calcium hydroxide
  • Description 1. The fermentation method improves the smell, texture, and sauce adsorption of existing konjac. Odor tester experiment results: 55 to 78 for regular konjac / 8 to 15 for fermented konjac (13 for americano)
    Fermentation improves the unique chewy texture of konjac.
    Pores are formed within the rice grains due to the carbon dioxide produced during fermentation.
    When making fried rice, it absorbs the sauce better than regular konjac.
    2. Self-test results during the retort process through heat-strengthening raw material mixing
    The yield is around 95%, 75% for regular konjac, and 85% for fermented rice konjac.
    3. Because it has been treated for cold resistance, frozen distribution is possible after product processing.
    When rice is cooked with 50% white rice and 50% alpha konjac rice and stored frozen then thawed in a microwave, syneresis is reduced (in-house test results show a yield of 92-98%).
    4. Shape identical to a grain of rice, not round

Konjac noodles

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 2021033667819
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, glutinous rice powder, potato starch, curdlan, calcium hydroxide
  • Description 1. Konjac noodles capable of heating and retort processes
    2. Contains glutinous rice and potato starch to improve texture
    3. These noodles use a 2 mm round nozzle and replace the thin noodles.

Konjac noodles containing buckwheat

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 2021033667820
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, glutinous rice powder, potato starch, curdlan, calcium hydroxide, roasted buckwheat flour
  • 알레르기유발물질 Buckwheat
  • 설명 1. Konjac noodles capable of heating and retort processes
    2. Contains glutinous rice and potato starch to improve texture
    3. These noodles use a 2 mm round nozzle and replace the thin noodles.
    4. Buckwheat noodles are replaced with roasted buckwheat powder.

Fermented konjac noodles (KSB)

  • Weight 4,000g(6,500g)
  • Size 290*380*100mm
  • MOP and box size 2入 / 530*210*175mm
  • Item manufacturing report number 2021033667885
  • Consumption period Up to 6 months
  • Storage method Store at room temperature
  • Ingredients Konjac powder 3.1%, glutinous rice powder, potato starch, curdlan, calcium hydroxide, roasted buckwheat flour, lactic acid bacteria, buckwheat, milk
  • 알레르기유발물질 메밀, 우유
  • 설명 1. The patented konjac fermentation method improves the odor, texture, and sauce absorption rate of konjac.
    2. Konjac noodles capable of heating and retort processes
    3. Contains glutinous rice and potato starch to improve texture
    4. This is a noodle using a 2 mm round nozzle and replaces the thin noodle.
    5. Buckwheat noodles are replaced with roasted buckwheat powder.
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