Konjac Grain (Shirataki Rice) from Japan (300 g)

When you look at these small, white rice-shaped granules of Konjac Grain – Shirataki Rice, it’s hard to imagine how beneficial they can be for your body. They’re made from Japanese konjac (konnyaku) roots, known as konjac or devil’s tongue in the United States. These granules are low in calories and carbohydrates, gluten-free, and rich in dietary fiber. Konjac actually contains 27 times more fiber than celery.

Unlike conventional konnyaku products, which are often wet and come in blocks or noodle form, Konjac Grain – Shirataki Rice comes in small dried granules. It has a long shelf life and can easily be incorporated into your cooking repertoire, regardless of the type of cuisine you prefer.

Simply boil it for about 10 minutes, and then you can use it in various recipes, much like you would with quinoa or couscous. You can prepare salads, add it to soups or stews, sauté it with your choice of proteins or vegetables, and even mix it with rice when cooking gohan (steamed rice), which helps reduce carbohydrate intake while increasing fiber consumption.

Konjac Grain – Shirataki Rice is truly a healthy ingredient for everyone, but particularly relevant for those who are diabetic or allergic to gluten.

How to Use Konjac Grain – Shirataki Rice

You can use Konjac Grain – Shirataki Rice in various ways in the kitchen. After boiling it in water for about 10 minutes and draining it, you can incorporate it into a wide variety of dishes. From salads to soups, stews, sautéed dishes, and even mixing it into burger patties or okonomiyaki pancakes. If you’re a fan of mac ‘n’ cheese, replacing the macaroni with Konjac Grain tremendously reduces carbohydrate intake.

Due to its mild flavor, this ingredient pairs well with any kind of seasoning, sauce, or dressing. Additionally, you can mix it with rice when preparing gohan (steamed rice), which is the most common way of using it in Japan. One suggestion is to blend one packet (60 g [2.1 oz]) of Konjac Grain with 150 g (5.3 oz) of rice and add 360 ml (12 fl oz) of water to cook. This blended rice can be used for making sushi, fried rice, or pilaf. Furthermore, rice blended with Konjac Grain can be easily frozen.

Ingredients: Starch, Yam Flour, Modified Starch, Calcium Hydroxide.

Made in Japan.