Shirataki Noodles 

To make shirataki, the konjac tuber — known for its high starch content — is processed into konnyaku, a jelly-like konjac block. The konnyaku is then pressed into thin noodle shapes, resulting in shirataki noodles. 

Due to this unique production process, shirataki noodles have a gelatinous, springy texture that sets them apart. They are almost flavorless, allowing them to absorb the flavors of spices and other ingredients they’re cooked with. This makes them an excellent texture-enhancing addition to dishes, though they should be paired with flavorful ingredients to avoid blandness.

Shirataki noodles are most commonly used in simmered dishes such as nabemono (one-pot meals) like oden, as well as in soups, hot pots, and stir-fries. Some people prefer to dry roast shirataki noodles in a pan before cooking, which improves their texture by making them firmer. This technique is especially useful for shirataki noodles that come packaged in liquid, which can have a distinct aroma. Rinsing the noodles thoroughly before cooking is another helpful step to reduce this scent.

Nutritionally, shirataki noodles have become popular in North America as a low-calorie, gluten-free option, especially for those with dietary restrictions. They are also known for being high in fiber. 

At Uwajimaya, there are multiple options for shirataki noodles which you can find alongside other types in our grocery department.