Shirataki noodles

are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the fiber of the roots of the Konjac plant. This plant grows in subtropical and tropical parts of eastern Asia. It is a yam-like tuber known as "Devil's Tongue". The word shirataki means "white waterfall", alluding to the appearance of these noodles. Also known as konnyaku and elephant yam (not related to any other species of yam), shirataki noodles have zero or very low caloric or digestible content, mostly consisting of a water-soluble dietary fiber called glucomannan. They largely lack flavor by themselves but absorb the dominant flavors of the soup or dish to which they are added, so they can be easily combined with other ingredients such as tofu, garlic, vegetables, sukiyaki sauce, or simply soy sauce.

Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.

There are two types of shirataki noodles sold in the United States. Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets. [ [http://www.konjacfoods.com/noodles/index.htm Konjac Shirataki Noodles] ] Tofu-based shirataki-style noodles are becoming increasingly popular in the United States and can be found in common places like the local supermarket or health food store. Though these are shirataki-style noodles, they have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrates. [ [http://www.house-foods.com/our_products/other_products.html House Foods America Corporation: Other Products] ]

"Ito konnyaku" and "shirataki"

There used to be a difference in manufacturing methods: "ito konnyaku" was prepared by cutting konnyaku jelly into threads in Kansai region, Japan, while "shirataki" was prepared by pouring konnyaku sol through small holes into hot water containing lime in high concentration in Kantō region. [ja icon [http://home.tokyo-gas.co.jp/shoku110/shokuzai/045.html 「糸こんにゃく」と「しらたき」論争] , Tokyo Gas] Currently, both are prepared using the latter method while "ito konnyaku" is sometimes has square cross section with additives for black color, and tends to be thicker compared to "shirataki." "Ito konnyaku" is preferentially used in Kansai region.

ee also

*Glucomannan

References

External links

* [http://lowcarbdiets.about.com/od/products/p/shiratakinoodle.htm About.com Shirataki Site] About.com's information about shirataki noodles, how they are made and where to get them.
* [http://www.justhungry.com/2007/01/konnyaku_and_shirataki_ojftmhy.html Konnyaku and Shirataki FAQ] What they are made of, historical background, use as diet food with caveats on JustHungry.com