Japanese custom gluten free konjac noodles with only 42.6 kcal
- Category: Instant Food >>>
- Supplier: Mushilogic Holdings Co. Ltd
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Product Overview
Description
Products Description
Organic JAS-certified konnyaku noodles with only 42.6 kcal per bag are rich in coloring rich in vitamins and minerals.
Rice bran is used to color the noodles, which are rich in vitamins and minerals.
Rice bran is used to color the noodles, which are rich in vitamins and minerals.
The ramen soup, which does not contain any umami seasoning, is also made with vegetable ingredients and gluten-free soy sauce.
Product Name | Plant-based ramen (konjac noodles) |
Brand Name | Yukiko Uno |
Place of Origin | Japan |
Ingredients | [Noodles] Organic konjac flour (domestic), organic corn flour (Austria), organic rice bran (domestically produced), calcium hydroxide (coagulant for konjac) [Soup] Soy sauce (made in Japan), sugar, vegetable oil and fat, salt, ginger extract, starch, kelp powder, shiitake mushroom extract powder, garlic extract, bamboo shoot powder, onion extract, pepper, celery, paprika, onion powder (contains soybeans) |
Company Profile
Miracle Plantbased food from Kyoto Japan
Eating what one wants to eat is the only source of human happiness.
In reality, there are people who cannot eat many menu items due to allergies to eggs or dairy products, people who restrict themselves from eating " tasty food" due to dietary restrictions for health reasons, and people who cannot eat animal products due to religious reasons.
In reality, there are people who cannot eat many menu items due to allergies to eggs or dairy products, people who restrict themselves from eating " tasty food" due to dietary restrictions for health reasons, and people who cannot eat animal products due to religious reasons.
There are "food minorities" who cannot enjoy food for various reasons, such as those who are allergic to eggs and dairy products and cannot eat many menu items due to health restrictions, or those who cannot eat animal products due to religious reasons.
My dream is to create a "barrier-free food system. I want everyone around the table to be able to enjoy delicious food.
With this belief, I have developed allergy-free menus, healthy and delicious sweets using soy milk, and plant-based dishes that anyone can enjoy.
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