Shirataki noodles ramen

On this Wikipedia the language links are at the top of the page across from the article title. For the village, see Shirataki, Hokkaido. Japanese noodles made from the corm of the konjac yam. The word shirataki means “white waterfall”, referring shirataki noodles ramen the appearance of these noodles.

There used to be a difference in manufacturing methods. Kantō region made the noodles by extruding konnyaku sol through small holes into a hot, concentrated lime solution. Shirataki noodles come in dry and soft “wet” forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid.

They normally have a shelf life of up to one year. Some brands require rinsing and sautéing or parboiling, as the water in the packaging has an odor some find unpleasant. The noodles can also be drained and dry-roasted, which diminishes bitterness and gives the noodles a more pasta-like consistency. Dry-roasted noodles can be served in soup stock, sauce, or noodle soup. The form called ito konnyaku is generally thicker than shirataki, with a square cross section and a darker color. It is preferred in the Kansai region. Shirataki noodles: 6 health benefits, nutrition facts, and meals”.