Recent Press
Our SoyNyack® (soy bean based konjac noodles) was featured on NHK News Web!
What is Konjac?
Konjac potato is a plant used as a raw material for Konjac, and it takes about 3 years to grow to harvestable size.
Many are native to South-east Asia and are said to be about 130 types,
but most of them are different from those harvested in Japan
and are not suitable for Konjac products.
Gunma Prefecture is Japan's No.1 Konjac production, and its share is approximately 91% (2013).
Rich in dietary fiber and low calories
Konjac has been said to improve our body condition from ancient times. Around the winter solstice, it has been eaten with the meaning of substantial body control and to remove a bad luck.
More than 95% of the components of konjac are water, and glucomannan is a main component after removing water. It is said that konjac is hardly digested in the human digestive tract and is partially converted into fatty acids by microorganisms in the intestine for use. For this reason, it is a food with extremely low calories (5 to 7 kcal per 100 g), and is used as the best food material for those who need diet and calorie control. Glucomannan is a typical dietary fiber and is said to have the effect of lowering blood sugar level and blood cholesterol and has an Immune-enhancing activity.
High heat-resistant
Konjac has a high heat resistant, which means that it will not melt or over-cooked. Flour based noodles tend to absorb moisture and grow over time after boiling, however konjac based noodles stay consistent because of their physical properties are stable. By taking advantage of these characteristics, it is possible to warm up heat-sensitive foods, to distribute at normal temperature, and to produce soup canned or retort items as a new way of utilization.
Why Konjac?
Gluten free
Vegan friendly
Low carb
Low calorie
Dietary Fiber
Our products
We deliver our products with a tradition and an unique texture of Konjac
using carefully selected konjac potatoes and a fresh water from Gunma.
SoyNyack®
75 kcal/ serving
Ingredients
-Konjac powder (domestic)
-Soy Flour /Calcium hydroxide (Coagulant for
konjac）
Standard 120g
Best for 12 months
Soybean Konjac Noodle
11 kcal/100g
Ingredients
-Konjac powder (domestic)
-Edamame flour / Coloring (Chlorella) Calcium hydroxide (Coagulant for konjac) including soy
Standard 200 g x 2
Best for 10 months
Sesame Tofu Konjac
18 kcal/100g
Ingredients
-Konjac powder (domestic）
-Sesami Tofu flour/Calcium hydroxide(Coagulant forkonjac including sesami and soy
Standard 200g x 2
Best for 10 months
Yuba Konjac
17 kcal/100g
Ingredients
-Konjac powder (domestic）
-Tofu flour/Calcium hydroxide (Coagulant for konjac）including Soybean
Standard 120g x 2
Best for 10 months
Namaimo (Raw Potato) Konjac
7 kcal/100g
Ingredients
-Konjac potato and powder (domestic）
-Seaweed powder/Calcium hydroxide (Coagulantfor konjac）
Standard 250g
Best for 10 months
Namaimo (Raw Potato) Shirataki
5 kcal/100g
Ingredients
-Konjac potato and powder (domestic)-Calcium hydroxide (Coagulant for konjac）
Standard 180g
Best for 10 months
Shirataki
5 kcal/100g
Ingredients
-Konjac powder (domestic)/ Calcium hydroxide (Coagulant for konjac）Standard 180g
Best for 12 months
Konjac Balls
5 kcal/100g
Ingredients
-Konjac powder (domestic）
-Tofu flour/Calcium hydroxide (Coagulant for konjac）including Soybean
Standard 300g
Best for 12 months
Rice Konjac
5 kcal/100g
Ingredients
-Konjac powder (domestic）
-Tofu flour/Calcium hydroxide (Coagulant for konjac）including Soybean
Standard 150g
Best for 12 months
Sample dishes
Great varieties of dishes can be possible on your table!
SoyNyack® Salad Udon
Edamame Konjac Pasta
Edamame Konjac Soba
SoyNyack® Tempura Udon
SoyNyack® Pescatore
Konjac Ramen
Myoga Salad Udon
Tomato sauce pasta
Curry Udon
Edamame Konjac Salad
SoyNyack® Carbonara
Our passion
Cultural food 「Konjac」
Konjac has been said to improve our body condition from ancient times. Around the winter solstice, it has been eaten with the meaning of substantial body control and to remove a bad luck.
In recent years, it has been an attracting food as a healthy dietary product which is suitable for calorie control.Konjac is a traditional and a cultural food, and Tsutomu Foods continues on challenging by providing a delicious Konjac and healthy life style to our customers everyday.
Carefully selected Konjac potatoes
Good quality Konjac potatoes and clean water are essential for making delicious konjac. It is "resilient texture" that determines konjac taste.
The quality of the water and the viscosity of konjac potatoes have a great impact. The water ratio (*) for a konjac potato is 30 times to 60 times higher than other product.Konjac potato is also a delicate food that dislikes moisture and is susceptible to diseases.
Sunny and well-drained soil in wide slopes are essential for high quality and high viscosity konjac potatoes production.
We continue to make a high-quality and delicious products with Gunma's konjac potatoes and water.(* Water ratio: Ratio of water to raw material when adding water to raw material powder to make solid food)
Quality safety and High productivity
Originally, Konjac manufacturing requires a heavy labor power using a large amount of cold water in all processes such as milling, molding, and boiling.
All the production processes from manufacturing to shipping are managed by well experienced staffs, however some processes are handled by machinery equipment.
By maintaining Konjac's taste and its quality, we continue on fulfilling customer's needs by controlling a volume of production.
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