Konnyaku black 250g

250g of Black Konnyaku.


Preparation :

Remove the liquid and rinse well.

Cut the Konnyaku into pieces

Cook in boiling water for 2-3 minutes.

Suggestion:

Put in a soup, stir-fry, etc. It can also be used one-pot dishes, for exemple, oden, nebe or sukiyaki.

*To keep the konnyaku, place in a dry, cool place.

After opening, the konnyaku put in a bowl with water and keep it in the fridge. It is best to eat it within 2-3 days.

Composition : Konjac flour and yam, water, powdered seaweed, calcium, algae.

Product of Japan