Healthy thin noodles made of konjac.
No need to boil to drain the lye, just wash with water before cooking. Never get tired of it because you can use the noodle for many dishes. Only 9 kcal and 0.6g sugar content per 100g.
You can use it for cold "somen" noodles or put it in hot soups or miso soups. It won't become soggy even stir fried and therefore could be used for many dishes such as somen chanpuru, stir fried noodles, substitutes for spaghetti and rice noodles, salads, pickled dishes and many more.
It uses Jakuchi Konjac produced by the traditional steaming method that gives the konjac a texture that is always freshly made. The konjac potatoes have been grown with love and care for 3 to 4 years from planting to harvesting at our own farms and contract farmers in Japan. It also uses delicious natural water from the groundwater system of Nishiki River which one of the sources is Jakuchi River, selected as one of the 100 best waters in Japan, flowing through Iwakuni City, Yamaguchi Prefecture.