In ATORFOOD, we have organic konjac shirataki foods, and non-organic konjac shirataki foods (normal type ,top-grade type).

What are the differences between Organic and Non-organic konjac ?
1. Raw material-konjac root-konjac flour:

The organic konjac is made from organic konjac flour, which follows the production process of organic products  from plating till finished products.
The non-organic konnjac is made from normal konjac flour.

2. The appearance and smelling is same as the below:

Why is the color of organic konjac more brown than the normal konjac:

During the producing, we need to add some Sulfur Dioxide to protect the color from enzymatic browning in the normal konjac, so the color is white.

About the organic konjac, we do not add anything, that is why the color is darker.
This is same as the surface of cutting apple. Once we cut it, it will get dark later, because there is enzymatic browning.

Why normal konjac and top-grade konjac is different:
The top grade konjac is used top grade konjac root, and did refine after normal konjac flour process. Same as the below:

If you like organic type, then you can enjoy the special konjac smell, and it is very popular in EU markets.


The normal type, especially normal konjac knot is hot selling in Japan and China.

The top grade is popular in the world.

If you like to know more details, please contact with us .