Konjac pastas

Our Konjac pastes are traditionally made in Japan in the Gunma region, its most famous area, where Konjac is also grown. Aromandise is thus participating in the recent development of the organic Konjac sector in this region. The Konjac root has been appreciated in Japan for 1500 years as a health food that promotes transit and the elimination of toxins.

The water used for preservation is reduced by 75% compared to other products on the market: a considerable ecological advantage and also a process that largely neutralises the natural and typical fishy smell of Konjac (which disappears completely after rinsing).

Konjac and rice Spaghetti (or Shirataki) :

A delicious substitute for traditional wheat pasta, Konjac spaghetti is a dietary ally! Easy to prepare, simply rinse, boil for 2 minutes or add to your dish 3 minutes before the end of cooking. The mixture of konjac and rice makes their texture more melting. Suggestion for use: in sauces, garnishes, soups...

Konjac and rice Tagliatelle :

In tagliatelle form for a variety of pleasures. Suggestion for use: To be eaten hot in a sauce, cold in a salad, to replace classic pasta...

Konjac and rice Pearls :

A new form for a practical substitute for rice, semolina... To add to desserts and even drinks! Suggested use: in risotto, salad, soup, bubble tea...

Konjac Twists and coral lentils :

A melting and firm texture, less pasty than lentils alone. A virtuous and dietetic combination that combines the qualities of Konjac and lentils. The glucomannan content is equivalent to that of hydrated Konjac pastes. Our Konjac pastes and coral lentils are made in France! Suggestion for use: To be enjoyed hot in a sauce, cold in a salad... the possibilities of recipesare infinite!

Konjac Spaghetti, Tagliatelle and Pearls are avalaible in 150g net drained weight. 

Konjac Twists and coral lentils is avalaible in 200g net.