Dried Japanese Konjac Pasta, 0.52 oz
[This Product Expires on 09/20/2023]
Konnyaku, also known as konjac or devil’s tongue in the U.S., is a superfood that has zero calories yet is high in dietary fiber. Made from a type of yam in the genus Amorphophallus, konnyaku has been a part of the healthy Japanese diet for centuries. Takaaki’s Dried Japanese Konjac Pasta has been pre-cut to make it easy to cook. Just rehydrate it by soaking in water for 5 minutes, draining and pat-drying it. Once hydrated, it will grow to five times its original size and turn into a thin strip with a slick surface and squishy texture. Then you can treat it like pasta—dress it with your favorite sauces or dressings. You can also add it into simmered or sautéed dishes directly without the rehydration process. It absorbs the flavors of sauces very well. Dried Japanese Konjac Pasta contains 27 times more fiber than celery. 1 package (15g [0.5 oz.]) has fiber equivalent to 4 standard-sized konnyaku blocks.
Dried Japanese Konjac Pasta is an impressively versatile ingredient—you can treat it like pasta, but it can also be great when added directly into simmered or sautéed dishes. The konjac pasta absorbs flavors from broths very well, so it is a perfect addition to nabe hot pot as well. If you make pasta or salad dishes, rehydrate the konjac pasta by soaking in a bowl of water for 5 minutes, draining it, and patting it dry before combining with other ingredients or sauces. But if you’re cooking your own pasta sauce, you can skip the rehydration process and add it directly into the sauce-in-progress. To make pasta al’arrabiata, for example, heat olive oil in a pan, and sauté minced garlic and onions, and red chili peppers. Once the onions turn translucent, add canned tomato, basil, laurel, and Dried Japanese Konjac Pasta, and simmer for about 10 minutes. Sprinkle salt and pepper to taste, and serve with grated cheese!
Yam Flour, Wheat Starch, Potato Starch, Calcium Hydroxide, Casein, Methyl Cellulose, Sodium Pyrophosphate. Contains: Wheat, Skim Milk.