The konjac plant (Amorphophallus konjac) grows in slopes 2000 to 4000 ft above sea level, where it enjoys the habitat's clean air and water. The edible part of the konjac plant is the root which resembles an oval-shaped yam potato or taro. A common misconception is that Konjac noodles are yam noodles- they are not. Although the konjac root looks similar to other root vegetables, it belongs to a different family of plants. While potatoes and yams are known to be heavy in starches, the konjac has high fiber content and very little starch.
Hestia is perfect for a low-calorie diet, its only 9 calories per serving.
High amounts of fiber that aids in digestion and weight loss.
Great tasting pasta without eliminating your appetite.
All Hethstia products are quick and easy to prepare.
Different from other konjac noodles which are known to have a bad smell. Hestia does not.
Hestia is sugar free, fat-free, gluten-free, blood sugar friendly and vegan. Hestia is not only delicious but also good for you
Konjac noodles or, more commonly, the name of this food is called Shirataki noodles and has been in Chinese, Japanese and Korean cuisine for centuries. Konjac Noodles are made by mixing konjac root powder with water and lime water, boiling and cooling, and then solidifying into Konjac noodles.
Shirataki is a thin, translucent, gelatinous traditional Japanese noodle made with konjac silk. The term “shirataki” refers to a white waterfall that refers to the appearance of these noodles. They are mainly composed of water and the water-soluble dietary fiber glucomannan, which have extremely low digestible carbohydrates and calories and have almost no taste.
Shirataki noodles are a dry and soft "wet" form in the Asian market and in some supermarkets. When wet, they are packaged in a liquid. Their shelf life is usually for one year. Some brands need to be rinsed or boiled because the water in the package has an odor and some people may feel unpleasant.
The noodles can also be drained and dried to reduce bitterness and make the noodles more like pasta. Dry baked noodles can be eaten in soups or sauces.
Source of raw materials
The glucomannan noodles come from the roots of an Asian plant called the konjac (full name konjac). Its nickname is elephant yam, also known as konjac, or potatoes.
In the past, manufacturing methods were different. Producers in the Kansai region of Japan prepared konjac. by cutting konjac , jelly into filaments, while producers in the Kanto region squeezed konjac sol through small holes into a hot concentrated lime solution to make white rat. Modern producers use the latter method to make two types. Konjac is usually thicker than Shirataki, with a square crosssection and a darker color.
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konjac-noodle
| Quantity(Cartons) | 1 - 1000 | >1000 |
| Est. Time(days) | 36 | To be negotiated |
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