Toshi Nakajima has been producing shimi-konnyaku for almost 40 years. The traditional Japanese food product is naturally freeze dried, high in fiber and low in calories.
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Shirataki (白滝, often written with the hiragana しらたき) are translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam).[1] The word "shirataki" means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.[2][3][4]
Shirataki noodles come in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands require rinsing or parboiling, as the water in the packaging has an odor some find unpleasant.[5][6][7]
The noodles can also be drained and dry-roasted, which diminishes bitterness and gives the noodles a more pasta-like consistency. Dry-roasted noodles can be served in soup stock or a sauce.[8]
Many animals with horns can be found on the African continent. Unfortunately, many of these are hunted for their horns. Some species face near extinction purely because they are animals with horns! However, millions of these animals still cover the African savanna. There are many graceful herds of the Bovidae family to appreciate. Here is everything you need to know about animals with horns.
Konyaku jelly is getting produced over freezing winter season, and its jelly looks more like Korean Apricorn jelly. Noodle wise I didn't know at all. It goes well with Fish jelly(cake) apparently. The stuff is not common radish, but "yam" called..
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