Shirataki noodles

Shirataki noodles are a distinctive and traditional Japanese noodle made from the konjac yam. The name "shirataki" translates to "white waterfall" aptly describing their translucent appearance. These noodles consist primarily of water and glucomannan, rendering them exceptionally low in carbohydrates and calories. While they have a mild flavor on their own, they readily absorb the flavors of the sauces or broths in which they are cooked.

You can find shirataki noodles in both dried and "wet" forms at Asian markets and some supermarkets. They have a shelf life of up to a year. Some brands may require a brief rinse or parboiling to eliminate any unpleasant odors from the packaging liquid.

For an improved texture, you can dry-roast shirataki noodles. This not only removes any residual bitterness but also enhances their texture, making them more akin to traditional pasta. Once prepared, they can be served in soups or with your favorite sauce.

Historically, there was a distinction between ito konnyaku and shirataki noodles based on regional production methods in Japan. However, modern manufacturing techniques have largely homogenized them. Ito konnyaku is typically thicker, has a square shape, and is darker in color. It remains particularly popular in the Kansai region of Japan.