Konjac noodles (Shirataki)

What is shirataki?

Originating from Japan, shirataki is obtained from konnayaku: a gelatinous pasta made from konjac tuber (Amorphophallus konjac K.Koch). Konjac is a plant native to Asia that is grown mainly in Japan, and typically has a tuber that can grow 30 cm in diameter and from which glucomannan is extracted. Glucomannan is a soluble fibre that takes in water easily to form a high viscosity gel (1).

When konnyaku takes the form of noodles, it is known as shirataki, meaning “white waterfall”, a name that refers to its distinctive appearance and gelatinous texture. Konjac noodles have low carbohydrate content (maximum 1.3 g per 100 g) and are rich in glucomannan, a soluble fibre used in cases of hyperlipaemia (high levels of blood lipids) (1), help to improve blood glucose levels and reduce cholesterol (2).

Our shirataki (konjac noodles)

Our shirataki is obtained from konjac cultivated on the island of Java (Indonesia). After three years, the konjac tuber is harvested, to obtain konjac flour (dried and pulverised tuber). Next, through a patented process, glucomannan is extracted with calcium hydroxide, is shaped into noodles and its acidity is adjusted with citric acid. To facilitate drying, tapioca starch is added (Manihot esculenta).

How to prepare shirataki (konjac noodles)

One 75 g pack of shirataki (konjac noodles) isequivalent to 178 g of rehydrated product. To prepare, boil the noodles for at least 8 minutes, rinse with plenty of water and add salt to taste, as this pasta is low in salt. Konjac pasta is bland, so we recommend mixing it with a sauce or serving it as an accompaniment to meat, fish or vegetables.