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Its subsidiary House Foods America Corporation is the largest provider of tofu products in the United States. [ 7 ] House Foods America Corp. has tofu plants in California and New Jersey with a combined capacity of manufacturing 350,000 pieces of tofu per day.
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Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. [5]: 595 Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; lit. 'demonic taro'), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù).
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Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles.A separate list is available for noodle dishes.