[Additive-free raw potato konjac] Low bitterness and traditional firm texture

It is a staple ingredient in konjac dishes that really makes a difference in your cooking.

The konjac flour used is of the highest grade, known as "special grade flour."
Onishi Foods' konjac has almost no odor and is easy to eat because the calcium hydroxide (coagulant), which causes the odor, is replaced with crushed scallop shells.

*Recipe reference

Konjac and green onion stir-fried with miso

【material】

・Green onion                  1 bottle

・1 konjac

・80g miso

・2 tablespoons of sake

・Mirin              2 tablespoons

·soy sauce                  2 teaspoons

・2 tablespoons sugar

・Sesame oil              2 teaspoons

【How to make】

1. Heat sesame oil and fry the konnyaku and green onions.

② Once cooked through, mix in all the seasonings and stir fry.

③ When the moisture from the seasonings added in ② has evaporated and the mixture starts to boil, it is done.