Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
とるだけださい。
とい線状
ムが凝固
Product Name
Konnyaku Roll
Net Weight
180g
Best Before (MY/MM/DD) See Package
成日期 最佳（年//日）
請見包裝所示
Product Origin
Japan
Keep out of direct sunlight. Store at room
Ingredients: Konjac flour, Seaweed powder, Water, Firming agent
店身や茶褐魚の固形物が混入している場合が
ありますが、品質に問題ありません。
白滝（しらたき）は、コンニャクの球茎から作られる、半透明でゼラチン状の日本の麺である。伝統的な日本料理によく用いられるが、小麦、グルテン、卵等を用いず、低カロリーであることから、アレルギー症状を有する人やダイエット中の人にとって価値のある食材となっている。
白滝は、97%の水と3%のコンニャクからなり、水溶性食物繊維のグルコマンナンを含む。消化可能な炭水化物の量は非常に少なく、カロリーは低い。それ自体ではほぼ無味である。
製法
コンニャクの球茎から蒟蒻を作り、そこから白滝が作られるが、地域によって製法が異なる。関西地域では、成形した蒟蒻を糸状に切って作る。関東地域では、蒟蒻ゾルを細い穴から熱くて濃い石灰水の中に押し出して作る。大手の製造業者は、どちらのタイプも後者の方法で作る。
調理への利用
白滝は、乾燥状態のものと濡れた状態のものが市販されている。後者は液体と一緒にパックされている。賞味期限は、通常１年以内である。パッケージされた液体には一部の人が不快に感じる匂いがあり、調理への利用前に水洗いや下茹でが必要なものもある。乾燥したものは苦みが減少してパスタのような堅さになり、スープ等に用いられる。
Compared to noodles made from wheat or rice, shirataki is very low in calories, and are sometimes eaten by those on a diet. They are also valuable to people with allergies or intolerances to wheat, gluten or eggs. Shirataki is often sold in containers with alkaline water, and needs to be rinsed before cooking to remove the bitter flavor.
The word shirataki means "white waterfall", referring to the white appearance of the noodles.
Shirataki is also called yam noodles or devil's tongue noodles, referring to the English names of the konjac plant. One variation is ito-konnyaku (糸こんにゃく "konjac strings"), which are generally thicker, darker, with a square cross section. It is preferred in the Kansai region.
Unbleached Shirataki shreds means that the Shirataki is made from the corm of the konjac plant is shredded without being bleached, which is more natural and healthy, retaining more of the original flavor and nutrition of the konjac 🍠.
Binomial Name：
Chinese Name：芋絲
Other Names：Shirataki Noodles
Product Description：Shirataki (Japanese: 白滝, often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. They are part of traditional Japanese cuisine, but they are also valuable to people with allergies or intolerances to wheat, gluten or eggs, or, for their low caloric value, to people restricting their energy intake by dieting.
Shirataki noodles (top) and other ingredients in a donabe
Variety：Producers in the Kansai region of Japan prepare shirataki (called Ito konjac there) by cutting konjac jelly into shreds, while those in the Kanto region prepare shirataki by squeezing the konjac sol through small holes into a hot, concentrated lime solution. to make noodles. Manufacturers now use the latter method to produce both types.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：Their shelf life is usually up to one year.
#Should Be / Avoided：
Medicinal
In China, Enoki mushrooms are said to be used as a remedy for constipation.
*Edible Compatibility：
Cooking Skills：Culinary use
Shirataki noodles come in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year.
Some brands require rinsing and sautéing or parboiling, as the water in the packaging has an odor some find unpleasant.
Notes：
Manufacture
There used to be a difference in manufacturing methods. Producers in the Kansai region of Japan prepared shirataki (called ito konnyaku there) by cutting konnyaku jelly into threads, while producers in the Kantō region made the noodles by pushing konnyaku through small holes into a hot, concentrated lime solution. Modern producers make both types using the latter method.
Shirataki noodles come in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. Some brands require rinsing and sautéing or parboiling, as the alkaline water in the packaging has an odor some find unpleasant. They normally have a shelf life of up to one year.
Dish：
The noodles can also be drained and dry-roasted, which diminishes bitterness and gives the noodles a more pasta-like consistency. Dry-roasted noodles can be served in soup stock, sauce, or noodle soup. It can also be stir-fried.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Shirataki Noodles
Google Recipe 🔍 :
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