Thin strands of dark konnyaku (konjac), made by Kabura in Gunma with konjac flour from Japan and coloured with seaweed powder, ready to add to simmered dishes and hot pots.
At a glance
- 200 g drained weight
- Konjac flour grown in Japan
- Made in Japan (Gunma)
About Kabura
Kabura Foods (有限会社かぶら食品) is a konnyaku maker in Tomioka, Gunma Prefecture, established in October 1984. It makes konnyaku, shirataki and ito konnyaku for food service and retail, along with a few desserts.
How to use & enjoy
Kabura directs you to cut the strands to size and boil them for 3–5 minutes before cooking. Ito konnyaku is commonly used in sukiyaki and oden.
Ingredients
Konjac flour, seaweed powder, modified starch, calcium hydroxide (konjac firming agent).
Nutrition information
Servings per package: 4 · Serving size: 50 g
- Energy: 12 kJ per serving · 25 kJ per 100 g
- Protein: less than 1 g per serving · less than 1 g per 100 g
- Fat, total: 0 g per serving · 0 g per 100 g — saturated: 0 g · 0 g
- Carbohydrate: 1.5 g per serving · 3.0 g per 100 g — sugars: 1.4 g · 2.9 g
- Sodium: 5 mg per serving · 10 mg per 100 g
Important — please check the package label
Manufacturers may change ingredients, allergens and packaging without notice. Always check the product packaging before use, and contact us before purchase if you have a specific allergen concern.
