Glucomannan - Natural water soluble fiber Konjac Glucomannan

				Konjac Noodles (Sukiyaki) Recipe Nabe is the japanese word for cooking pot and nabemono are the japanese fondues. Nabemono is a very japanese way to cook meat. It appeared at the end of the 19th century when meat was introduced into the japanese cooking.   The most popular japanese fondue is undoubtedly sukiyaki. The recipe of this fondue is very simple: in the nabe one allows to simmer vegetables, mushrooms, tôG@fu, beef's slices and Konjac glucomannan wet noodles ( shirataki ). The whole is sprinkled with a sauce called warishita (a mixture of mirin, and shôG@yu).     Shabu shabu is a fondue similar to sukiyaki. However the ingredients are cooked in a broth. Shabu shabu is always served with the two sauces gomadare (thick sesame sauce) and ponzu (a mixture of shôG@yu, dashi* and the juice of a lemon or a bitter orange).   Dashi: a stock used in many japanese cooking's recipes. One prepares it by boiling kombu in water. Then, once the seaweed is removed from the stock, one adds dried bonito's pieces (katsuo bushi). One lets the stock boil a few minutes then one strains it to obtain the dashi. Yose nabe is a very rich japanese fondue. Indeed, to prepare it one allows to simmer not only vegetables, tôG@fu, mushrooms, and chicken but also some chinese cabbage, bamboo shoots, gingko nuts, fish and seafood. Thick noodles (udon) are sometimes added in the pot to be eaten last. Yose nabe is especially appreciated in winter...   SumôG@ wrestlers use to prepare a fondue called chanko nabe. This nabemono is composed of a broth in which they add vegetables, mushrooms, Welsh onion, tôG@fu, fish and meat. In fact the ingredients vary according to seasons. To spice the the broth's flavor sumôG@tori often add shôG@yu, miso or some sake to it.

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