A large 550 g block of dark konnyaku (konjac), made by Kabura in Gunma from Gunma-grown konjac flour and seaweed powder. It has a springy texture and soaks up the flavour of the broth it simmers in.
At a glance
- 550 g drained weight — 2 servings of 275 g
- One large block (大判)
- Made with Gunma-grown konjac flour
- 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 parboil the konnyaku lightly before use. It is a common ingredient in oden, goes into simmered dishes, and is glazed with miso to make dengaku.
Ingredients
Konjac flour, seaweed powder, modified starch, calcium hydroxide (konjac firming agent).
Nutrition information
As printed on the Australian import label. Servings per package: 2 · Serving size: 275 g
- Energy: 57 kJ per serving · 20 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: 6.3 g per serving · 2.3 g per 100 g — sugars: 6 g · 2.2 g
- Sodium: 27.5 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.
