A translucent, jelly-like, very low-calorie Japanese noodle made from konjac root (glucomannan). Sold in water; rinsed and used to soak up a dish's sauce. Gluten-free.
Shirataki is a translucent, jelly-like Japanese noodle made by gelling glucomannan, a soluble fiber obtained from the tuberous root of the konjac (konnyaku) plant, with water and forming it into noodles. Its name means "white waterfall" in Japanese.
Since it consists almost entirely of water and fiber, it is very low in calories; it has no distinct taste of its own, gaining flavor by absorbing the sauce of the dish it's added to. It's usually packaged in a liquid and rinsed before use. It is naturally gluten-free.
Shirataki consists mostly of water and soluble fiber (glucomannan); it has very low calories, about 10 kcal per 100 grams, and is gluten-free. Since its energy contribution is very small, it's used to add bulk and texture to a meal; values are approximate.
Shirataki is used together with vegetables, protein, and flavorful sauces to add a low-calorie noodle bulk to a meal; it is not a nutritious meal on its own. Since it contains high fiber, newcomers starting in moderation and drinking plenty of water makes for a comfortable experience.
This information is general; shirataki is a food, not a substitute for medical treatment.
Good shirataki has an intact package, clear liquid, a normal smell, and is within its freshness date. Products with a swollen package, cloudy liquid, or an overly-off smell are not preferred; different thicknesses like noodle and fettuccine styles are chosen based on purpose.
An unopened shirataki package is stored in a cool place or in the refrigerator per the label. After opening, the remaining portion is kept in its own liquid or clean water in a closed container in the refrigerator and consumed within a reasonable time.
Shirataki is used most often in wok stir-fries, Japanese hot pots (sukiyaki), soups, and noodle dishes. It's removed from its package and rinsed thoroughly; it may be briefly boiled to reduce its smell, or dried in a dry pan; then it's cooked with sauce and ingredients.
The liquid it's packaged in carries a slight konjac-specific smell; when the noodles are thoroughly rinsed (and briefly boiled if needed) and dried, this smell is largely removed and it absorbs sauce better.
Yes; since it consists almost entirely of water and fiber, it's very low in calories. That's why it's used more to add bulk and texture to a meal than to add energy.
Yes; being based on konjac (glucomannan), it's naturally gluten-free. This can be confirmed from the ingredient label.
It's rinsed thoroughly, briefly boiled in boiling water and/or dried in a dry pan; these steps reduce the smell and keep the texture firm.
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