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Healthy & Delicious Konnyaku on Your Table

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Healthy & Delicious Konnyaku on Your Table IA FOODS | Booth #49-12 Healthy & Delicious Konnyaku on Your Table What's special about konnyaku? How is the nutritional value of konnyaku What would you most like to tell people My vision for the future is to contribute to the advancement and stimulation of the This traditional and historical food was different from rice, bread, and noodles? overseas about konnyaku? local economy by expanding the market introduced to Japan from China together with Konnyaku is far healthier than carbohydrates. It’s a healthful ingredient, with low calories, low for konnyaku. To that end, I want us to Buddhism in the 8th century. It is made by However, it has a distinctive odor, so it is pre- carbs, and zero fat. I want people to know that it has be a company in which everyone comes gelatinizing glucomannan, the polysaccharide processed before cooking to remove odor and very wide potential, so you can arrange it into all together to challenge new food fields, found in konnyaku imo (root), and then setting bitterness. kinds of dishes and ingredients, for use in diverse achieving long-lasting it with an alkaline solution (calcium hydroxide). cuisine, not just Washoku. Per 100g Rice Udon Bread Konnyaku growth. I want to go on Konnyaku has long been called “spring Calories 168kcal 270kcal 264kcal 5kcal Please tell us about yourself. spreading delicious cleaning for the bowels” and is said to improve konnyaku to the and regulate the gut environment, aiding the Carb 36.8g 55.6g 44.3g 0.1g I took over the company from my father in 2011, world, and making excretion of waste. Konnyaku production is Fat 0.0g 0.6g 4.4g 0.0g when I was 36, becoming the second-generation konnyaku products one of the representative local industries of CEO. I’m also a housewife and mother. I use my What are some good ways to eat and enjoy that people choose Gunma Prefecture, which accounts for around feminine intuition to plan and develop konnyaku konnyaku? to enrich their 94% of Japan’s konnyaku imo production. products from new concepts. It can be used as a boiled or stewed ingredient in dining tables with. Why is konnyaku good for health and What is the corporate mission of IA Foods, classic washoku or eaten raw as thin konnyaku and your vision as CEO? beauty? noodles and sashimi konnyaku slices. We want to preserve the tradition of konnyaku There are three main reasons. Konnyaku is attracting attention as a substitute as one of Japan’s good old ingredients, while (1) Healthful composition, with low calories, ingredient to reduce intake of carbohydrates and developing innovative konnyaku products that match low carbs, and zero fat. It’s a boom for people calories.Konnyaku noodles are a substitute of ramen modern needs. We see our most important mission looking to restrict calories and sugar intake. and pasta, and rice konnyaku (in the shape of rice as sharing the appeal of konnyaku products. We grains) can partially replace rice. (2) It includes dietary fiber, which is not want to introduce people to preparation methods and absorbed in the bowels and has a detox effect There are konnyaku products in many other forms to uses for konnyaku as a health food, and to ways to that helps to expel waste. suit different preparation methods. As a raw material, make the most of its properties as an ingredient. We (3) The skin of konnyaku imo includes it is used in sweet jellies and other desserts, where want to take konnyaku products into diverse culinary ceramide, a moisturizing ingredient, so it can it improves texture and consistency, in paste-based fi elds. be expected to deliver beautifying effects. items such as chikuwa, where it maintains moisture and shape, and in bread and cakes. Sayuri Yoshida, IA Foods CEO konnyaku noodles traditional products Individually packed konnyaku noodles, with their health and beauty properties, are blended with Konnyaku as it is used ingredients such as rice fl our and glutinous barley in traditional Japanese fl our as a low-calorie alternative to noodles such cuisine comes in a block as ramen, udon, and pasta. form “ita-konnyaku” or in thin string-like strips “shirataki” (white waterfall). Ita-konnyaku sweets & desserts may be sliced or diced depending on the dish, Konnyaku fl our is used in a wide range of sweets and but konnyaku products desserts, from traditional Japanese desserts like kuzumochi now come in various to fruit-fl avored jellies. The addition of konnyaku with its shapes and fl avoring many benefi ts makes these sweet delights healthier than for the convenience of the normal variety. modern home cooking. 8 9.
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