Shirataki is made with the flour of konjac yam, a plant native to many east Asian countries like Japan, China, Korea, and Vietnam. Shirataki noodles, the most common konjac products in the market, come in many forms: thin spaghetti, flat pho noodle, or thick udon. Apart from this, you may also find shirataki knots for Japanese Oden, shirataki cakes for Chinese stir-fry, and even rice!
- A substitute for wheat or rice products
- Contains 0 calories, 0 fat, and almost 0 carbohydrates
- Hardly spike your blood sugar or insulin
- High in fiber
- Suitable for low-carb, keto, Atkin and diabetic diets
1. Why Shirataki products smell fishy and how to remove it?
While shirataki noodles have no taste at all, they smell fishy when you open their packages. The smell comes from the liquid used to preserve the products contains a binding agent used in the food industry called Calcium hydroxide. To remove the smell, simply add a tablespoon of lemon juice, rest for a few moments, then rinse the noodle under running cold water for a few minutes.
2. How to make it taste more like regular noodles?
Shirataki noodles have a bouncy and chewy consistency, it normally does not require pre-cooking if you like their texture as it is. If you want them softer and taste like regular noodles, you can pre-cook them in salty water for 10 minutes, then combine them with the sauce.