The konjac noodles – the ‘healthy’ recipe comes from Japan

Those who love Japanese culinary culture are no stranger to konjac noodles – a traditional dish of the country for hundreds of years, famous for its health benefits.
The konjac noodles (also known as shirataki or konnyaku) are made from refined konjac powder, mainly composed of glucomannan – a type of soluble fiber with particularly widely recognized uses.

Besides outstanding features such as low energy and negligible starch content, Glucomannan in konjac noodles is highly hydrated, so when eaten, the noodles pass through the digestive system slowly, helping people eat. Long-term satiety and delays the need to recharge your body. Therefore, konjac noodles are ideal food for people who are in the process of losing weight, dieting or needing to adhere to a low-carb diet (people with diabetes, people who eat keto …). Besides the use of food processing, konjac starch can also be used to prepare health foods or support pharmaceuticals for people with obesity, dyslipidemia, diabetes. In terms of taste, konjac noodles are a new gourmet choice thanks to their chewy, chewy, hard-to-crumble and easy to combine with many different spices. With the tradition of eating konjac noodles for centuries, the people of the country of the rising sun have created many types of this noodle and consider konjac noodles as one of the secrets of health care. Now, this product is also gradually popular in Asia and increasingly popular in the US and some European countries. In the domestic market, konjac noodles were not easy to buy in the past due to the lack of a suitable manufacturer and wide distribution system. The high-end nature of the product along with the expensive price is also a big hindrance to many interested people. The konjac noodles can be mixed salad, stir-fried with meat, eaten with soup, or simply dipped in fish sauce and many other dishes. In the North, Excook Joint Stock Company has invested in a factory with a modern production line to produce konjac noodles branded Vina Konnyaku. With the production goal to export to Japan and the US market, Excook’s factory is invested in a large scale, methodically meeting high food hygiene and safety standards, and has been certified ISO 22000: 2018. and HACCP. Currently, Excook is planning to penetrate into the domestic market to bring clean, healthy konjac Vina Konnyaku to numerous consumers at affordable prices. In the long term, Excook plans to develop konjac plantations in the northern mountainous provinces, creating more jobs for farmers, in line with the policy of high-value agricultural development.