Tretes Dried Konjac Noodle Purun Puan 10pc pack - 250g

Dried Shirataki Noodles "Purun Puan"
A healthy ingredient rich in dietary fiber, free from pesticides and additives.
A new texture that complements any menu.

When you think of "konjac," you might imagine oden, and for "shirataki noodles," sukiyaki or nikujaga. However, the dried shirataki noodles "Purun Puan" defy these conventions.

Made from Indonesian-grown konjac yam, this product offers a unique texture and excellent flavor absorption that you won’t find in traditional Japanese konjac. As a dried product, it can be stored at room temperature. It’s also pesticide-free and additive-free, making it a safe and healthy choice. Plus, it contains 1.5 times more dietary fiber than regular konjac, making it ideal for dieting and health management.

With just a few minutes of rehydration in hot water, it’s ready to use, offering both convenience and versatility.

Why Choose Purun Puan?

• 1.5x more dietary fiber than regular konjac.

• Stable shelf life and can be kept at room temperature before rehydrating.

• No unpleasant odor, with excellent flavor absorption, making it suitable for a wide variety of dishes.

• Conveniently portioned into 25g packs.

Recipes:
The greatest appeal of Purun Puan is its ability to blend seamlessly into any dish. Beyond traditional recipes like oden, nikujaga, and sukiyaki, it can be used in Japanese, Chinese, Italian, and ethnic cuisines.

Check the recipes from the culinary unit "Nanpu Shokudo," which proposes enjoyable dining experiences, to introduce seasonal recipes using Purun Puan. Stay tuned for new and exciting ways to enjoy it!
Link to Recipes

Product Details:

• Contents: 1 bag, 250g (25g x 10 pieces)

• Nutritional Information (per 60g after rehydration, analyzed by the Japan Food Research Laboratories):

  • Energy: Approx. 28 kcal

  • Protein: 0g

  • Fat: 0g

  • Carbohydrates: 6.1g

  • Sodium: 1.1mg

  • Dietary Fiber: 2.0g

How to Use Purun Puan:

1. Each bag contains 10 individual 25g portions. Use only the amount you need.
   

2. Soak in plenty of hot water for 5–7 minutes.
   
   

3. The noodles will expand during rehydration.
   
   

4. Rinse lightly and drain before use.
   
   

Tips:

• After rehydration, one 25g piece expands to about 60g.

• Maltose syrup (derived from tapioca) is used during the drying process. If you’re concerned about sweetness or calories, rinse thoroughly.

• For hot pots, soups, or stews like nikujaga, you can add the dried noodles directly. However, be mindful of the added sweetness and calories from the maltose syrup.

• Longer rehydration time does not affect the texture.