FAQ

Konjac rice (also known as konjac root rice) is made from konjac root. Konjac flour is processed (usually with the addition of a coagulant, and sometimes rice flour or grain flour) into rice-like granules, and is very low in calories and carbohydrates.

Konjac rice can usually be steeped for about 8-10 minutes. You can use it like regular rice (e.g., in a bowl, stir-fried, with sauces or vegetables).

Because konjac rice is very low in calories and carbohydrates, it is often chosen by people who want to lose weight, reduce carbohydrate intake, or control blood sugar. It is also suitable for gluten-free, vegan, or low-calorie diets.

Unopened konjac rice typically has a long shelf life (18-24 months if stored properly).

It should be stored in a cool, dry place, away from moisture and direct sunlight. After opening, simply rinse with water and eat like other cooked grains—ideally, consume as soon as possible.

Konjac rice is generally very low in calories and carbohydrates and contains dietary fiber (from konjac glucomannan), which can promote digestion, increase satiety, and help regulate blood sugar when used as a substitute for regular rice.

Because konjac fiber (glucomannan) is highly absorbent and expands, it is recommended to drink enough water when consuming konjac rice, especially for people with sensitive digestion or difficulty swallowing, to reduce the risk of digestive discomfort or intestinal obstruction.

Konjac noodles (also known as konjac flour noodles) are made from konjac flour (glucomannan) and water (sometimes with a small amount of coagulant added), rather than wheat flour or grain flour. They are naturally low in carbohydrates, calories, and fat, and gluten-free.

Most konjac noodles can be eaten simply by rinsing and draining. Some people like to quickly stir-fry them in a dry pan to improve the texture (reduce moisture) before adding them to sauces, stir-fries, soups, or salads.

Konjac noodles are ideal for people on low-carb, ketogenic, gluten-free diets, or those focused on calorie intake; they are also suitable for those who need to reduce carbohydrate intake or control blood sugar.

Unopened konjac noodles typically have a long shelf life at room temperature—many brands claim they can be stored for about 12 months if kept in a cool, dry place.

Once opened, if stored in water, they should be refrigerated and consumed as soon as possible; freezing is generally not recommended as it will damage the texture of the konjac noodles.

Konjac noodles are extremely low in calories and digestible carbohydrates, but rich in soluble dietary fiber (glucomannan). This helps increase satiety, lowers the glycemic index, and promotes digestive health, making it an ideal alternative to regular pasta/noodles.

As with konjac rice, adequate hydration is crucial. Some people may find the texture or taste of konjac noodles less appealing than wheat pasta. Consuming too much konjac fiber without sufficient water intake may lead to digestive discomfort. Furthermore, because konjac noodles are low in protein and other essential nutrients, it is recommended to eat them with protein, vegetables, or other nutrient-rich foods.

Konjac jelly, or konjac pearls, is made from konjac flour (glucomannan), a water-soluble fiber extracted from the root of the konjac plant, which typically solidifies into a gel. Because konjac gel has strong water absorption, konjac jelly is usually low in calories and carbohydrates, and can be made into desserts, snack gels, beverage pearls, or other gel-based foods.

Konjac jelly is usually plant-based, gluten-free, low in calories, and low in digestible carbohydrates, making it more suitable for vegetarians, those on low-carbohydrate diets, low-calorie diets, or high-fiber diets. Its fiber content aids digestion and increases satiety.

This product is suitable for people looking to reduce calorie or carbohydrate intake (e.g., dieting, blood sugar management), vegetarians or gluten-free dieters, those wanting to increase their dietary fiber intake, and anyone looking for a lighter dessert/snack alternative.

Many konjac products do not require refrigeration when sealed. Dry or sealed konjac products can generally be stored for about 12 months.

Once opened, it should be stored in a cool place (refrigerated if necessary) and consumed within the recommended time (please check the packaging), as konjac gel may spoil when exposed to heat, moisture, or microbial contamination.

You can eat it as a light dessert, add it to drinks (to make "pearls"), mix it with fruit or yogurt, or use it in recipes that require a jelly-like texture—often as a low-calorie alternative to candy jellies or starchy desserts. Because konjac jelly can absorb various flavors, it tastes even better when paired with fruit juice, tea, syrup, or sauce.

Yes—because konjac fiber expands after absorbing water, be sure to drink enough water when eating konjac jelly or "pearls" to prevent choking or indigestion. People with difficulty swallowing, esophageal diseases, or sensitive digestion should consume it with caution. Furthermore, it is not recommended to rely solely on konjac jelly for nutrition, as while it is rich in fiber and low in calories, it is very low in protein, vitamins, and minerals.