Hey, Welcome to AtoR! We are a company focused on delivering high quality konjac/shirataki noodles and konjac rice . Our names AtoR means Awesome Quality is the Right Key, We always strive to keep it natural, less artificial and less processed ingredients. The konjac root is a different type of root vegetable and in ancient China, it was regarded as having a medicinal value. In modern times, it is still known for its many health benefits, which include being: Fat free* Sugar free* Gluten free* Low in calories* Low in carbohydrates* Sources of fiber An Alkaline food* Keto, Paleo and Diabetic Diet Food Feel free to hit us up if you need anything.
Hello, thank you for the video, so do I understand correctly to make it firm I have to cook it later on a second time right? What happens if I add acidity to the boiling water to lower the pH? Will it make it even more firmer? Thank you 💗
Hello! Thanks for your comment. To clarify, konjac can only firm up in an alkaline environment. So, you shouldn't lower the pH before it firms up. You can cook it again after it has firmed. Hope this helps! Any further questions just feel free to let us know. thanks!
Is it not make your tongue sick ? I hear that konjac can make our throat like burning and tongue sick.. or its because the chemical powder that u add in the last process make it safe to eat ?
It's not any added chemicals, some konjac indeed cause itching and irritation in your mouth and throat and also iching in your hands if you cut it without gloves
Sono felice che tu abbia trovato informazioni sul konjac! Se hai altre domande o curiosità su questo argomento o su qualcos'altro, sentiti libero di chiedere. Sarò felice di aiutarti!
