1.
konjac noodles; shirataki noodles
Thin, translucent noodles made from konjac yam (konnyaku). They are very low in calories and have a chewy, gelatinous texture.
Etymology
From 白滝 - literally "white waterfall," describing how the thin noodles pour out during production, resembling a white waterfall.
Usually written in hiragana.
Made from
こんにゃく (konjac/konnyaku) - a yam-like plant. The starch is processed into a gelatinous substance and extruded into noodle form.
Nutritional value
- Almost zero calories
- High in fiber
- Very filling
- Popular for diet/weight loss
Preparation tip
しらたき has a slight smell from the konjac. It's best to:
1. Rinse well
2. 下茹で (parboil briefly)
3. Dry-fry to remove excess moisture
Common dishes
International popularity
Known abroad as "miracle noodles" or "zero-calorie noodles" - popular as a low-carb pasta substitute.