Concentrating the umami of konjac! It's not just firm; it also brings out a stickiness within its elasticity.
We would like to introduce the commitment to tradition and the meticulous manufacturing process of Kume Kichi Co., Ltd. Our tradition includes the old-fashioned water-based overnight matured can and the steamed kneading method. In pursuit of better texture and flavor, we have arrived at the butter kneading method and the overnight steamed maturation method. The butter kneading method incorporates air bubbles by kneading the konjac with a special spatula, enhancing the absorption of flavors. 【Process】 ■ Potato grinding ■ Mixing ■ Shaping ■ Cutting *For more details, please refer to the PDF document or feel free to contact us.
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Our company is engaged in the wholesale distribution of konjac, tokoroten, and frozen desserts. While we are committed to improving product quality, we are also exploring ways to help more people experience the "taste of konjac." As part of this effort, we opened a konjac specialty store, Kume Kichi, on the approach to Oguni Shrine in 2009, followed by the opening of a konjac restaurant, Onaridokoro Kume Kichi - Miyamae Dango, on the same approach in 2012. We will continue to work towards making the taste of konjac appealing to everyone in various forms. Please feel free to contact us with any requests.