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Shirataki noodles, like Shirataki rice, are made from the flour of the konjac root. Thanks to their neutral taste, they can be used in many ways. In addition, they are low in calories compared to conventional pasta.
Ingredients: Water, konjac flour 4.5%, firming agent: E526.
Net weight
: 260 g Drained weight
: 200 g
Average nutritional values Ø 100 g
Energy value 27 kJ / 6.5 kcal
Fat 0 g | of which saturated fatty acids 0 g
Carbohydrates 0.2 g | of which sugar 0 g
Protein 0 g
Salt 0 g
Shirataki noodles are ideal because they are quick to prepare for a dinner with lots of guests. Rinse with water, boil for a few minutes and they are ready to serve together with a well-seasoned sauce or soup. Alternatively, you can serve them uncooked, but well rinsed, as a salad with dressing.
In Japan, konjac products have been known for hundreds of years either as “Shirataki” or as “Ito Konnyaku”. Their names differ depending on the geographical location of the country: In the eastern region of Japan around Tokyo, they are called “Shirataki”, while in the west around the metropolis of Osaka they are called “Ito Konnyaku”. But there are hardly any differences in taste.
“Shirataki” translates as “white waterfall” and aptly describes the look of the noodles.
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