@tamo__tyan: 創業66年の老舗こんにゃく屋さん 今回は、1959年創業のこんにゃく屋さんの 「白こんにゃく」の製造工程を見学させていただきました! 原料にこだわり、昔ながらの製法で作った製品で、業務用から家庭用まで幅広く対応されており、スーパーや地域小売店への卸売のほか、近年は海外への販売にも力を入れられています! こんにゃく・しらたきは低カロリーで健康志向の方に好評です! 工場直売も可能です! 【店舗】樋川商店 【住所】東京都大田区新蒲田3丁目27−21 【営業時間】9:00-17:00 【定休日】土日 A 66-Year-Old Traditional Konjac Maker This time, we had the chance to tour the production process of white konjac at a long-established konjac maker founded in 1959. They carefully select their ingredients and continue to produce their products using traditional methods passed down through generations. Their products range from commercial-use to household items, supplying supermarkets and local retailers. In recent years, they have also been expanding their overseas sales. Konjac and shirataki noodles are low in calories and especially popular among health-conscious consumers. Factory-direct sales are also available! [Shop] Hikawa Konjac Shop [Address] 3-27-21 Shinkamata, Ota-ku, Tokyo [Hours] 9:00 AM – 5:00 PM [Closed] Saturdays & Sundays #東京グルメ #japanesefood #tiktokfood
Konnyaku (こんにゃく), also known as yam cakes, is a Japanese food product made from Konjac or devil’s tongue. It’s made of a yam/taro in the genus Amorphophallus. It has a gelatinous texture devoid of flavor, and the color can either be gray with specks or white.