[Additive-free bamboo charcoal konjac] Detox your intestines with the adsorption power of charcoal

Anan City, Tokushima Prefecture, is one of the world's leading bamboo shoot producing areas. We use bamboo charcoal powder purchased from the Anan Bamboo Charcoal Producers Association.

Bamboo charcoal absorbs the odor of edible lime (lye), eliminating the unique smell of konjac, making it delicious even for those who don't like the smell.

Not only does it have a chewy texture that makes it easy to eat, but the power of the charcoal also has a detoxifying effect, so bamboo charcoal combined with konjac will help support a healthy lifestyle.

*Recipe reference

Deep fried konjac



【material】

・1 piece of konjac

・80g flour

・2 teaspoons of dashi stock

·water                          Appropriate amount

・1 tablespoon soy sauce

・Noodle soup              Appropriate amount

・Salad oil              Appropriate amount

【How to make】

1. Pierce the konnyaku with a fork and tear it into bite-sized pieces with your hands.

② Add the noodle soup base and a small amount of water and soak the konjac for at least 15 minutes.

③Add the flour, stock and soy sauce to ② and mix.

④ Heat oil to 180℃ and fry.

⑤Once golden brown, remove from the oven and it's done.