Konjac rice (Gohan)

Konjac rice are obtained from konnayaku: a gelatinous pasta made from konjac tuber (Amorphophallus konjac K.Koch). Konjac is a plant native to Asia that is grown mainly in Japan, and typically has a tuber that can grow 30 cm in diameter and from which glucomannan is extracted².

Glucomannan is a soluble fibre that absorbs water easily, to form a very thick gel that induces feelings of fullness³. This soluble fibre is also used in case of hyperlipaemia (high levels of blood lipids)², to improve blood glucose levels and reduce cholesterol⁴. It can also be used to regulate intestinal function³.

Our Gohan konjac rice only contain 0.7% carbohydrates and are rich in glucomannan, as they contain 18% of this fibre.

Our Gohan (konjac rice)

Gohan konjac rice are produced from konjac cultivated on the island of Java (Indonesia). After three years, the konjac tuber is harvested, to obtain konjac flour (dried and pulverised tuber). Next, through a patented process, glucomannan is extracted with calcium hydroxide, is shaped into konjac rice and its acidity is adjusted with citric acid. To facilitate drying, tapioca starch is added (Manihot esculenta).

Preparing our Gohan (konjac rice)

One 50 g pack of gohan (konjac rice) equivalent to 225 g of rehydrated product. To prepare, boil the konjac rice for at least 12 minutes rinse with plenty of water and add salt to taste, as this pasta is low in salt. Konjac pasta is bland, so we recommend mixing it with a sauce or serving it as an accompaniment to meat, fish or vegetables.