Shirataki noodles

Shirataki noodles

Shirataki noodles, made of konjac
Type	Japanese noodles
Place of origin	Japan
Main ingredients	Konjac
Media: Shirataki noodles

Shirataki (Japanese: 白滝, often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. In traditional Japanese cuisine, they are eaten in soups or stir-fried. The texture is chewy, similar to a tough jelly, and has little flavor before seasoning.

Compared to noodles made from wheat or rice, shirataki is very low in calories, and are sometimes eaten by those on a diet.^[1] They are also valuable to people with allergies or intolerances to wheat, gluten or eggs. Shirataki is often sold in containers with alkaline water, and needs to be rinsed before cooking to remove the bitter flavor.