Discover the textural wonder of authentic kuro konnyaku – a fiber-rich, zero-calorie Japanese staple made from konjac yam. Its striking black color (from added hijiki seaweed) and firm, gelatinous bite make it perfect for absorbing bold flavors in hot pots, stews, and vegan dishes.

Why Kuro Konnyaku?

⚫ Natural Hijiki Color – No artificial dyes
💪 97% Water + Fiber – Only 5 calories per 100g
🍢 Meaty Texture – Popular vegan "mock eel" base

Classic Uses:

✔ Oden (Japanese hot pot)
✔ Niku jaga (meat & potato stew)
✔ Vegan unagi (glazed mock eel)
✔ Sashimi-style with karashi mustard

250g Block = 2-3 Servings

Preparation Guide:

1. Rinse thoroughly

2. Parboil 2 mins to remove bitterness

3. Slice/score to absorb sauces

Ingredients:

Water, konjac flour (3%), calcium hydroxide, hijiki seaweed

Storage:

Refrigerate in water (use within 3 days after opening)

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Pro Techniques:

• Flavor Hack: Simmer in dashi + soy sauce
• Crispy Version: Pan-fry until edges caramelize
• Modern Twist: Cube for vegan "tako" salads

Certifications:
Halal, Vegan

"The secret behind Japan's zero-waste cuisine!"

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Note:
• Natural sulfur smell rinses off
• Always chew thoroughly (expands slightly when wet)
• Available in white (shiro) version

Pair With:

• Karashi miso for dipping

• Ponzu sauce

• Simmered daikon