IA-FOODS

ABOUT US

People and nature. Japan and the world. Tradition and innovation. Good taste and quality. We will fuse two parallel and sometimes contradictory values to create new food. In addition to new proposals that can meet your needs, we also put more sincerity and passion than ever before into manufacturing products. In planning and development, we use unprecedented imagination and ideas while exploring the infinite possibilities of konjac. AIA Foods aims to be a food company that can contribute to the lives of people living in the future and the activities of the earth through healthy and sustainable manufacturing, focusing on the traditional food "konjac". A Foods is creating products that expand the possibilities of konjac. In addition to conventional konjac, we will continue to develop a wide range of products such as desserts and plant-based products. Konjac" has been called "sand grated" since ancient times, and is a traditional food that has been popular in Japan for a long time due to the wisdom and ingenuity of our predecessors over a long history.

OUR PRODUCT

SONOMAMA TSUKAERU KONJAC (BLACK) YAM CAKE

Konjac black can also be made into a gel-like cake or jelly, where the konjac flour mixture is allowed to solidify into a firm, chewy texture. The activated charcoal gives the jelly its distinctive color.
SONOMAMA TSUKAERU KONJAC (WHITE) YAM CAKE

Konjac White Cake, or yam cake, is a low-calorie, high-fiber dessert made from the konjac root, known for its unique chewy texture and ability to absorb flavors.
SONOMAMA TSUKAERU SHIRATAKI (YAM NOODLE)

Shirataki noodles are traditional Japanese noodles made primarily from the konjac root.These noodles have become popular worldwide due to their low-calorie, low-carb, and gluten-free qualities, making them a popular choice in various diets like keto and low-carb.

BENEFITS

Low-Calorie:

Both konjac cake and noodles are extremely low in calories. Shirataki noodles, for example, contain about 10-20 calories per serving (100 grams), while konjac cake is similarly low in caloric content. This makes them an excellent option for anyone looking to reduce their calorie intake or manage their...

Lowers Cholesterol:

Glucomannan has been shown to reduce cholesterol levels by binding to cholesterol in the digestive tract and preventing its absorption. This can contribute to lowering total cholesterol and LDL ("bad") cholesterol levels, reducing the risk of heart disease.

High in Fiber:

Konjac products are rich in glucomannan, a type of soluble fiber that helps improve digestion. The fiber absorbs water in the digestive tract, which can help regulate bowel movements and prevent constipation

HISTORY OF IA-FOODS

September 1971 Tsuruta Foods Co., Ltd. Established a konjac manufacturing company at 139 Kamikobayashi, Tomioka City, Gunma Prefecture

Capital: 17.5 million yen

Representative Director: Toshiaki Tsuruta

March 1986 Changed the trade name to Arafune Co., Ltd. Headquarters moved to 438 Okuwabara, Shimonita-cho, Kanraku-gun, Gunma Prefecture Factory area: 600 tsubo Building area: 300 tsubo

Capital increased to 35 million yen

October 1987 Headquarters moved to 152 Minami-Nabii, Tomioka City, Gunma Prefecture

October 1998 Established Dalian Shimonita Foods Co., Ltd. in Dalian, China as a manufacturing plant for konjac and Shirataki

(capital: 900,000 USD)

April 2000 Established IA Foods Co., Ltd.

Capital: 30 million yen

Representative Director: Toshiaki Tsuruta

September 2000 Full-scale operation as a food and confectionery manufacturing and sales company

Aug. 2001 Established a new soup and sauce specialty factory at 432-2 Tomioka, Tomioka City, Gunma Prefecture Site area: 5,133.05㎡ Building area: 2,527.56㎡

March 2002 The above factories were spun off and Map Foods Co., Ltd. was established.

Capital: 50,000,000 yen

October 2002 Opened a Tokyo metropolitan sales office at 5-5-6 Higashi-Tokorozawa, Tokorozawa City, Saitama Prefecture

January 2003 Kansai Branch Office opened

Feb. 2004 Established Dalian Arafune Foods Co., Ltd. in Dalian, China as a manufacturing plant for konjac, prepared foods, and confectionery.

Capital: 650,000 dollars

March 2004 Tohoku Branch Office established

Apr. 2006 Expansion of new plant Total site area: 12,733㎡ Total building area: 6,903㎡

September 2009 Toshiaki Tsuruta appointed Chairman of the Board and Sayuri Yoshida became Representative Director

April 2013 Nagoya Branch Office established

In March 2014, the company merged with Sakura Foods Co., Ltd. Full-scale operation as the Aizu Plant

September 2019 Acquired FSSC220000 in the production of konjac, shirataki, side dishes, and jellies at the head office and factory.

Company Profile

Company Name	IA-FOODS CO., LTD.
Address	370-2464 Gunma Prefecture Tomioka City Minami Snake 152
Foundation Year	September 1971
Representative	Sayuri Tsuruta
Company Business	Food Manufacturing , Fruit and Vegetable Preserving and Specialty Food Manufacturing , Seafood Product Preparation and Packaging , Activities Related to Real Estate , Food preparations, nec
Telephone	0274-70-5005

MANUFACTURING PROCESS

Konjac Flour Extraction

- Konjac Root Processing:
The process starts with the konjac root, which is washed, peeled, and boiled to soften it. The root is then dried and ground into konjac flour, which contains glucomannan, a soluble fiber.

- Activated Charcoal:
To produce Konjac Black, activated charcoal is mixed with the konjac flour. Activated charcoal is a fine, black powder created from carbon-rich materials (like wood, coconut shells, or coal) that are heated at high temperatures to increase their surface area and adsorptive properties. In food production, it’s used for its color and potential detoxification properties.

Formulation of Konjac Dough

- Mixing:
The konjac flour and activated charcoal are mixed with water to form a thick paste or dough. The addition of activated charcoal creates the black hue of the product. Sometimes, lime or calcium hydroxide may be added to the mixture to help gel the dough, giving it structure and texture.

- Texture Adjustments:
The mixture is adjusted to the desired consistency. The presence of activated charcoal doesn't change the texture much but makes the final product visually distinctive.

Shaping the Product

- Extrusion/Pressing:
The prepared dough is extruded through a machine or pressed into molds to create different shapes such as noodles, cakes, or jellies. If making noodles, the dough is extruded through a nozzle to form strands, similar to the way pasta is made.

Boiling and Setting

- Boiling:
The shaped konjac dough (now in noodle or cake form) is boiled in water to solidify the texture. This cooking step helps firm up the noodles and activate the gelling properties of the glucomannan fiber, giving the konjac product its chewy, gelatinous texture.

Cooling and Packaging

- Cooling:
After boiling, the product is cooled down to room temperature.

- Packaging:
Konjac Black products (whether noodles or cakes) are often packaged in water to keep them hydrated and prevent them from drying out. The water also helps preserve the texture of the product.