Shirataki

Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word "shirataki" means "white waterfall", referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.

History

Shirataki noodles have been consumed in Japan for over a thousand years. They were first introduced during the Heian era (794-1185 AD). The noodles are part of the Japanese diet and are used in a variety of dishes.

Production

Shirataki noodles are made from the root of the konjac plant. The plant is peeled, the konjac flour is extracted, and then it's mixed with water and limewater to turn it into a substance known as konnyaku. The konnyaku is then shaped into many forms, including the thin noodles known as shirataki.

Nutritional Value

Shirataki noodles are a great source of fiber and are very low in calories. A 100-gram serving of shirataki noodles contains about ten calories and three to four grams of carbohydrates. They are also gluten-free, making them a popular choice for those on a gluten-free diet.

Culinary Uses

Shirataki noodles can be used in a variety of dishes, including soups, stir-fries, and salads. They are often used in traditional Japanese dishes like sukiyaki and oden. The noodles have a chewy texture and absorb the flavors of the ingredients they are cooked with.

See Also

• Konjac
• Japanese cuisine
• Sukiyaki
• Oden