Konjac or Shirataki has been around for thousands of years, being eaten as a source of high fiber to supplement diets of fine carbohydrates such as rice and noodles. Countries like China, Japan, and Korea grow konjac to make konjac noodles, flour, and jelly.
Konjac noodle is a spaghetti shape ketogenic noodle made (cir. 2mm wide). It's low in carbs and calories, and naturally gluten-free, making it a perfect choice for anyone on a keto or low-carb diet.
PS: rinse the noodle in running water for about 1 minute to remove the natural fishy taste of the plant.
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