[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

After watching cookingwithdog’s Hoto Noodles, I was inspired to make a miso soup with Kabocha (Japanese Pumpkin/Squash) and Somen noodles!!!

It came out amazingly delicious
You can also substitute Somen noodles with Udon noodles!

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Kabocha (Japanese Pumpkin/Squash) Miso Soup with Somen Noodles

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
1/4 (300g=10.5oz.) Kabocha (Japanese pumpkin/squash)
1/2 (100g=3.5oz.) onion
100g (3.5oz.) Shimeji mushrooms
4 cups (800ml) water
1 tsp. dashi powder
3 tbsp. miso
1 bundle dried Somen noodles

Directions:
1. Scoop out the seeds of Kabocha, wash (you don’t have to drain well), place it on a microwavable dish, cover with plastic wrap, and microwave on medium (500W) for 3 minutes to make it easier to cut. Cut the Kabocha into bite-size pieces.
2. Slice the onion. Remove tough base of Shimeji mushrooms and break into bite-sized chunks.
3. In a large pot, put the water, dashi powder, sliced onion, shimeji mushrooms, and Kabocha. Then bring to a boil.
4. Remove the foam, then cover and cook for about 7 minutes on low heat until cooked through.
5. Meanwhile, boil water in a different pot. Add dried Somen noodles in the boiling water and gently stir noodles with chopsticks. Cook Somen noodles al dente according to your package (mine was 3 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.
6. Dilute the miso (little by little) in a ladle and dissolve into the soup. Then add the Somen noodles and cook until hot. Serve in a small soup bowl or mug.

↓レシピ（日本語）

https://www.cooklabo.blogspot.jp/2012/12/blog-post_12.html

———————————

Music by
Josh Woodward
Let Me Talk, Carol – Instrumental

https://www.joshwoodward.com/

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