Product Information

Product overview(Product differentiation)

What is Konjac (Gonyak: devil's-tongue) jelly?
Konjac is made with rhizome of amorphophalus konjac, a perennial plant of an araceae family of arales order.
Country of origin of amorphophalus konjac is Vietnam, but it is also can be seen in Japan and Southern Korea. As it is grown under the ground and seems like a potato, it is also called amorphophalus konjac potato.
It takes three years to fully grow. Konjac is made by grinding amorphophalus konjac, mixing with calcium hydroxide, and boiling them.
What are the ingredients of Konjac?
Konjac is made up of 97% water, ans its main ingredient is carbonhydrate called 'glucomannan'. Also, it contains appropriate amount of nutritions such as calcium, zinc, iron, and others that our body needs.
Konjac, natural plant fiber, is a good food that may help obese children and adults control diet, which is a problem of modern society.

Product type

- Konjac (Weight: 500 g, Main ingredients: konjac powder and calcium hydroxide) - Konjac noodle (Weight: 800 g, Main ingredients: konjac powder and calcium hydroxide)
- Konjac with green laver (Weight: 800 g, Main ingredients: konjac powder, green laver powder, and calcium hydroxide)
- Konjac with seaweed (Weight: 800 g, Main ingredients: konjac powder, seaweed powder, and calcium hydroxide)
- Alari (Grain by grain) Konjac (Weight: 800 g, Main ingredients: konjac powder, mixed ingredients, and calcium hydroxide)
- 3 kinds of drinkable konjac (Weight: 500 g, Main ingredients: purified water, fruit concentrates, erythritol, mixed ingredients, and others) : Currently, its calory is successfully reduced by about 10 kcal, but ingredients to be needed for production is being prepared.

Certification

Registered as FDA Food Facility → 15474102070 (No separate certificate), Acquiring certification of ISO22000