Cabin Coffee Co.

Reviews about Cabin Coffee Co.

• 4 / 5

  By Pixel
  I NEED TO KNOW THE RESOLUTIONS. IS SOMEONE FILMING THIS?
  I think its a tripod. Might be a tripod. Uh... Well... Soap.
  
  Around the world, konnyaku is known by many names: devil’s tongue, konjac, 蒟蒻, konjar, voodoo lily, snake palm, but to 45 people (since 1995), it is better known as the cause of death! Perhaps we should get to know this potential menace lurking in the (brightly lit) shadows of our local supermarkets and convenience stores a little bit better.
  So, what is konnyaku, you ask? Originally used as a medicine in the 6th century, this seemingly magic substance is native to East Asia and grown primarily in China and Japan. In 2009, Japan produced 66,900 tons of konnyaku, with 89.5% of it coming from our precious Gunma Prefecture.
  Konnyaku is produced from a perennial corm (potato), prized for it’s super starchy qualities. The plant itself takes about 3-4 years to grow and the corms remain good for another 4-5 years. The final product is usually made by mixing flour with limestone water to generate it’s rubbery viscosity. Despite having little to no taste, konnyaku is prized for it’s texture, and many products are produced using konnyaku including jelly, flour, bread, jerky, miso konnyaku, sashimi konnyaku, shirataki noodles, konnyaku balls, and it is often used as a vegan substitute for gelatin. (Do not forget that Jell-O contains ground up animal bones). Its sponge-like absorbency makes it the perfect additive to soak up the flavor of other foods and can be eaten raw, boiled, fried, or grilled.
  Being high in fiber and extremely low in calories (about 10 calories in a big block), konnyaku is prized as a diet food all over the world (that is, where it has not already been banned). According to the Japan Konnyaku Association konnyaku normalizes cholesterol, prevents high blood pressure, and because it consists of 50% water and 40% glucomannan (dietary fiber), the body finds it hard to digest, thus sliding right through you and cleaning out your intestines all the while giving you the illusion that you are full. Konnyaku has even been given the nickname of “broom for the stomach” (胃のほうき). This is good and all, but do not forget to eat other foods with actual nutritional value or you will learn the hard-way like Japanese writer, Soichi Ohyake, who in the 1960s, died from malnourishment by trying to diet on strictly konnyaku.
  Konnyaku also often appears as Shirataki noodles in Oden, which, if you are not familiar, is a wintertime collection of multiple foods (like eggs, radish, chikuwa (fish paste cakes) kept in boiling hot water until consumed, usually for sale at your local combini. Oden is a seriously tasty treat if you are freezing in the cold heart of the relentless Japanese winter. Most Japanese people I have asked about konnyaku seem to like it, but there are some people who do not like the texture or the lack of flavor. One of my friends in Tokyo does not like it because of how it is utilized by teenage boys, but that is a story for another day.
  Usually there are no additives to konnyaku and the final product looks something like a block of white frozen milk, but with seriously elastic jellified properties. Often, hijiki seaweed is added to the product during production, giving it a gray with black specks look when completed. However, be careful when preparing this food not to eat it before it is finished, otherwise you may end up with a serious tummy ache, a numb tongue, and possibly (but not surprisingly) death!
  Many prefectures and towns in Japan grow
  
  good food though i liked it
  September 28, 2016
• 5 / 5

  By Chris Beeler
  I only visited one time but I had a great experience. There is WiFi for guests and plenty of seating. I will definitely return when I am in the area.
  June 17, 2016