Konjac is a versatile root vegetable, renowned for its high fiber and low-calorie content. Our jerky uses a special variety of Konjac grown in iron-rich soil, which naturally absorbs more iron than typical Konjac. This unique growing environment not only enriches the Konjac with additional iron but also gives it a distinctive red color, unlike the usual gray hue.
Why do shiitake mushroom and kelp powder enhance the umami flavor of your plant-based jerky?
Shiitake mushrooms are rich in guanylic acid, a compound known for amplifying flavors and adding depth and complexity. This element mimics the satisfying taste often associated with meat products. On the other hand, kelp is abundant in glutamic acid, another umami component that enhances overall flavor and depth. When combined, these ingredients create a synergy, elevating the umami experience in our plant-based jerky, making it not only delicious but also satisfyingly rich in taste.
What is the best way to store the jerky for optimal freshness?
To maintain the best quality of our Plant Based Jerky, avoid direct sunlight, high temperatures, and humidity. After opening, we recommend storing the jerky in a refrigerator at temperatures below 10℃. For optimal freshness and taste, please consume it as soon as possible after opening.
Our first child was born with Down syndrome. When she was a baby, it was a challenge for her to eat a small amount of food.
We wanted our daughter to be able to take in a lot of nutrients from a small amount of food, so we fed her the most nutritious parts of vegetables, such as the peels and leaves, using as much of them as possible.
The leaves, peels, and other hard-to-use parts of vegetables with the highest nutritional value tend to be thrown away. Using whole fruits and vegetables, our products definitely contain total nutrition!