The Introduce Of The Konjac Pasta
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.
Konjac noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Konjac noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber(3%) called glucomannan and contain very few calories and carbohydrates (sometimes even zero).
They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Konjac noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.
Konjac noodles are packaged “wet”, that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the package. You can prepare them by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor.