Shirataki noodles
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Shirataki noodles (top) and other ingredients in a donabe | |
| Type | Japanese noodles |
|---|---|
| Place of origin | Japan |
| Main ingredients | Noodles (konjac yam) |
 Cookbook: Shirataki noodles  Media: Shirataki noodles | |
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).[1] The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own.
Two types of shirataki noodles are sold in the United States. Traditional shirataki noodles have zero net carbohydrates, no food energy,[2] and no gluten, and they are useful to those on low-carbohydrate diets.[3]The noodles are carbohydrate-free, because they are made with glucomannan starch, an indigestible dietary fiber made from devil's tongue yams.[4] Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrate.[5]
Sources
The glucomannan noodles come from the root of an Asian plant called konjac (full name Amorphophallus konjac). It has been nicknamed the elephant yam, and also called konjaku, konnyaku, or the konnyaku potato.[6]
Other names
Shirataki also goes by the names "ito konnyaku", yam noodles, and devil's tongue noodles.[7]
Ito konnyaku and shirataki
There used to be a difference in manufacturing methods; in the Kansai region of Japan, ito konnyaku was prepared by cutting konnyaku jelly into threads, while in the Kantō region, shirataki was prepared by extruding konnyaku sol through small holes into a hot lime solution in high concentration.[8] Nowadays, both are prepared using the latter method. Ito konnyaku is generally thicker than shirataki, with a square cross section and a darker color. It is preferred in the Kansai region.
References
- ↑ Hui, Yiu. "Handbook of food science, technology, and engineering, Volume 4." CRC Press: 2006. p. 157-11.
- ↑ "Shirataki Noodle Recipes: The No-Carb Pasta". September 28, 2012. Retrieved May 19, 2015.
- ↑ Konjac Shirataki Noodles
- ↑ "Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)". February 18, 2015. Retrieved May 19, 2015.
- ↑ House Foods America Corporation: Other Products
- ↑ About.com Shirataki Site About.com's information about shirataki noodles, how they are made and where to get them.
- ↑ Hui, Yiu. "Handbook of food science, technology, and engineering, Volume 4." CRC Press: 2006. p. 157-12.
- ↑ (Japanese) 「糸こんにゃく」と「しらたき」論争, Tokyo Gas
External links
- Konnyaku and Shirataki FAQ What they are made of, historical background, use as diet food with caveats on JustHungry.com
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