Ordinary konnyaku is made from konjac potatoes using an additive called calcium hydroxide. For the first time, we have succeeded in producing konnyaku without using this additive, which may cause adverse effects on our body. Our cutting edge konnyaku is made only from fresh konjac potatoes, mung beans, seaweed powder, and bamboo leaves. Since we have succeeded in creating truly safe, vegan, and additive-free shirataki noodles, you can eat it because there are only four plant-based ingredients.
Ordinary konnyaku or Shirataki is made from konjac potatoes using an additive called calcium hydroxide in order to coagulate.
Fresh Konjac Potatoes (not flour)
mung beans seaweed powder bamboo leaves
Usually eating Konnyaku would not harm our health. However, it is the same as chalk which is often used on school playground up to the year 2000 in Japan and may cause adverse effects on our body.
By all means, we would like you to try our additive-free Konnyaku and Shirataki made from fresh Konjac potatoes as they are truly good for us.