INSIGHTS TO BUYING

Good health and longevity meets when you are committed to substituting 30% of your eating rice and instant noodle with premium Konnyaku staple foods from Japan, a

health-giving staple diet and non-caloric food that have a high proportion of nutrient, including vitamins, fibers, and phytochemicals. Let Sassa-Nakaki help you to buy the right product and actualize its benefits to your body system.

WHY BUY FROM SASSA-NAKAKI?

Sassa's Quote:

"Shopping gives many of us the same lesson. And these lessons come from designed packaging and creative labelling. Don't let our eyes take the uncharted leap of faith."

PACKAGING DESIGN & LABELLING

You can take a 2 lbs bag of sugar and put on its label and say "100% FAT-FREE".  Whilst it is factually true, it is unbelievably misleading.

This website let you know what others don't or fail to recognize - that is, the spirit of Japanese food culture, the soul of the farmers and food producer in Nakaki Food. We are desirous to reveal insights for your buying of authentic ancient Japanese konjac food, instead of modern labeling description.

Here are the INSIGHTS for you to buy premium konnyaku rice shape and shirataki noodles.

01. GENES & NATIVE MATTERS

The world agrees that:

If you want to eat the King of Fruit, which is durian, you can only find "Mao San Wang" in Malaysia and NOT in any other tropical countries.

If you want to drink the best Arabic Coffee, you can only find it in Ethiopia, and NOT the Middle East ... and etc.

For Konjac Food, you can find premium "Konnyaku Rice-shape and Shirataki Noodles" in Nakaki Food, Japan, which is now made available to the world through www.sassa.com.sg only AFTER 104 years. (Produced for Japan only.) 

Justifications (By HIROSHI KURIHARA Faculty of Agriculture, Tottori University) :

a.   The annual climatic factors of Jinenjo fields mean temperature is about 13° Celsius

Other countries problems: - Excessive high temperature in summer- Excessive sunshine in summer- Excessive solar radiation in summer- No shading crops

b.   Edaphic factors are the surface layers of Jinenjo fields belongs to Paleozoic & parent materials consist of sedimentary rocks

Other countries problems: - Excessive soil temperature - Heavy application of chemical fertilizers neglecting farmyard manures - Soil trampling by machinery- Negligence of soil conservation  c.   Biological and ecological factors - Useful plants commonly found in the surroundings of Jinenjo fields, e.g. Kiri (Paulownia tomentosa)

Other countries problems:  - No attention paid to field biome - Contempt for ecological conservation 

02. CULTIVATION METHOD MATTERS

Japan cultivation techniques’ distinctive feature is their traditional “Jinenjo” cropping system. It is proven to produce the highest grade of Amorphophallus Konjac.

Jinenjo is very unlike production under modern management techniques (Uedama), which uses much of modern agricultural chemicals such as fertilizers, pesticides or herbicides. This may be a reason why Japan grown konjac tubers have no diseases, and its corms are very rich in nutrients, especially Glucomannan.

e.    Japan's mountain water makes a difference.  'Pure spring water comes from rain and snow falling on the mountains in Gunma, Shizuoka and Hiroshima Prefecture is what A. konjac plants feeds on. These natural resources sink through the outer shell, hit the water-tight layer underneath, and form an underground layer of water flowing down the mountain, over geological formations of igneous basalt rock.  

As the water passes over and through the volcanic gravel, it’s naturally filtered and purified and picks up key minerals such as calcium,  magnesium, potassium, and sodium, as well as traces of vanadium and zinc — all of which support everyday human health requirements - the 'natural means to longevity'.

Such nutritional value of natural water is uncommon in other countries that cultivate A. Konjac. And for centuries, Japan is arguably the native location for premium Amorphophallus Konjac cultivation. 

03. KONJAC FLOUR CLASS MATTERS  

There are 4-types of konjac flour (E425, E425i, E425ii, etc.):

• Common konjac flour

• Common particulate flour

• Purified konjac flour

• Purified particulate flour

Japan's konjac four are extracted and purified by two proprietary methods, which are already internationally patented (Japanese patent 58-165758 and 59-227267 (WIPO, 1993):

• Sugiyama Method (1972)

• Ogasawara Method (1987)

Observation of characteristics by Takigami (2000) under Scanning Electron Microscope (WFS, 2003, Parry, 2010):

• Corm about three years old or slightly lesser are harvested and processed into this premium grade of flour
  

• Glucomannan (KGM) content of more than 90% when fresh konjac tuber has been processed by either Sugiyama or Ogasawara methodologies
  

• Can eat straight from the vacuum pack and no need to wash-drain or pan-fry

• No fishy smell innate to konjac and or slight SO2 smell or slightly acrid taste.

04. COMPLIANCE MATTERS

Japan's new food labeling law mandates accurate nutritional labeling and inclusion of allergen information on all pre-packaged processed foods, including imports. - to protect and promote public health; - to facilitate food production and distribution, and; - to promote production of food that meets consumer demand Sassa-Nakaki konjac foods are in full compliance with: a. Japanese Agricultural Standard (JAS)

b. Japan’s National Institute of Health & Nutrition (NIHN) 

c. Japan Health & Nutrition Food Association (JHNFA) 

d. Japan’s IADSA