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{{Short description|type of Japanese noodles made from konjac yam}}
{{Short description|Type of Japanese noodles made from konjac}}
{{Redirect|Shirataki|the village|Shirataki, Hokkaido}}
{{Redirect|Shirataki|the village|Shirataki, Hokkaido}}
{{Italic title|string=Shirataki}}
{{Italic title|string=Shirataki}}
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| type = [[Japanese noodles]]
| type = [[Japanese noodles]]
| served =
| served =
| main_ingredient = [[Noodle]]s (''[[konjac]]'' yam)
| main_ingredient = [[konjac]]
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}
{{nihongo3||白滝|'''Shirataki'''|often written with the ''[[hiragana]]'' {{lang|ja|しらたき}}}} are translucent, gelatinous traditional [[Japanese noodles]] made from the ''[[konjac]]'' yam (devil's tongue yam or elephant yam).<ref>Hui, Yiu. "Handbook of food science, technology, and engineering, Volume 4." CRC Press: 2006. p. 157-11.
'''Shirataki''' ({{lang-ja|白滝}}, often written with the ''[[hiragana]]'' {{lang|ja|しらたき}}) are translucent, gelatinous [[Japanese noodles]] made from the [[corm]] of the [[konjac]] plant. They are part of traditional Japanese cuisine, but they are also valuable to people with allergies or intolerances to wheat, [[gluten]] or eggs, or, for their low [[Calorie|caloric value]], to people restricting their energy intake by [[dieting]].<ref>{{Cite web |date=2021-05-20 |title=Shirataki noodles: 6 health benefits, nutrition facts, and meals |url=https://www.medicalnewstoday.com/articles/shirataki-noodles |access-date=2022-05-27 |website=www.medicalnewstoday.com |language=en}}</ref>
⚫
</ref> The word "''shirataki''" means ''white waterfall'', referring to the appearance of these noodles. Largely composed of water and [[glucomannan]], a water-soluble [[dietary fiber]], they are very low in digestible carbohydrates and calories, and have little flavor of their own.<ref>{{cite web|url=http://www.huffingtonpost.com/2012/09/28/shirataki-noodle-recipes_n_1919696.html|title=Shirataki Noodle Recipes: The No-Carb Pasta|date=September 28, 2012|access-date=August 28, 2016}}</ref><ref>{{cite web|url=http://www.konjacfoods.com/noodles/index.htm|title=Konjac Foods - Pure Fiber Zero Calories Pasta|website=www.konjacfoods.com}}</ref><ref>{{cite web |url=http://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html |title=Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either) |date=February 18, 2015 |access-date=August 28, 2016}}</ref>


== Composition ==
⚫
''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 or parboiling, as the water in the packaging has an odor some find unpleasant.<ref name="Healthline 2018">{{cite web | title=Shirataki Noodles: The Zero-Calorie ‘Miracle’ Noodles | website=Healthline | date=6 December 2018 | url=https://www.healthline.com/nutrition/shirataki-noodles-101 | access-date=10 April 2019}}</ref><ref name="HuffPost 2014">{{cite web | title=Shirataki Noodles Are Hideous | website=HuffPost | date=15 October 2014 | url=https://www.huffpost.com/entry/shirataki-noodles-smell-a_b_5983830 | access-date=10 April 2019}}</ref><ref name="Slim Rice 2015">{{cite web | title=Wake up and smell the konjac | website=Slim Rice | date=3 March 2015 | url=http://www.slimrice.co.uk/wake-up-and-smell-the-konjac/ | access-date=10 April 2019}}</ref>
⚫
The konjac yam, whose corm (a thick underground stem) yields the yam-cake (''konnyaku'') from which the noodles are made, is also called devil's tongue yam or elephant yam. <ref name="CRC-2006">Hui, Yiu. ''Handbook of food science, technology, and engineering''. Volume 4. CRC Press: 2006.</ref>{{RP|157-11}} The word ''shirataki'' means "white waterfall", referring to the appearance of these noodles. Shirataki noodles are made from 97% water and 3% [[konjac]], which contains [[glucomannan]], a water-soluble [[dietary fiber]]. They are very low in digestible carbohydrates and [[food energy]], and have little flavor of their own.<ref>{{cite web|url=http://www.huffingtonpost.com/2012/09/28/shirataki-noodle-recipes_n_1919696.html|title=Shirataki Noodle Recipes: The No-Carb Pasta|website=[[HuffPost]] |date=September 28, 2012|access-date=August 28, 2016}}</ref><ref>{{cite web|url=http://www.konjacfoods.com/noodles/index.htm|title=Konjac Foods - Pure Fiber Zero Calories Pasta|website=www.konjacfoods.com}}</ref><ref>{{cite web |url=http://www.seriouseats.com/2015/02/how-to-cook-with-shirataki-noodles.html |title=Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either) |date=February 18, 2015 |access-date=August 28, 2016}}</ref>


== Manufacture ==
⚫
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 or a sauce.<ref>{{cite web|url=http://www.miraclenoodle.com/t-dry-roast-shirataki.aspx|title=How To Cook|website=Miracle Noodle}}</ref>
There used to be a difference in manufacturing methods. Producers in the [[Kansai region]] of Japan prepared ''shirataki'' (called ''ito konnyaku'' there) by cutting ''konnyaku'' jelly into threads, while producers in the [[Kantō region]] made the noodles by extruding ''konnyaku sol'' through small holes into a hot, concentrated lime solution.<ref>{{in lang|ja}} [http://home.tokyo-gas.co.jp/shoku110/shokuzai/045.html 「糸こんにゃく」と「しらたき」論争] {{webarchive|url=https://web.archive.org/web/20110227205958/http://home.tokyo-gas.co.jp/shoku110/shokuzai/045.html|date=2011-02-27}}, [[Tokyo Gas]]</ref> Modern producers make both types using the latter method.


==Sources==
== Culinary use ==
⚫
''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.<ref name="HuffPost 2014">{{cite web | title=Shirataki Noodles Are Hideous | website=HuffPost | date=15 October 2014 | url=https://www.huffpost.com/entry/shirataki-noodles-smell-a_b_5983830 | access-date=10 April 2019}}</ref><ref name="Slim Rice 2015">{{cite web | title=Wake up and smell the konjac | website=Slim Rice | date=3 March 2015 | url=http://www.slimrice.co.uk/wake-up-and-smell-the-konjac/ | access-date=10 April 2019}}{{deadlink|date=February 2024}}</ref>
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.<ref>[http://lowcarbdiets.about.com/od/products/p/shiratakinoodle.htm About.com Shirataki Site] About.com's information about shirataki noodles, how they are made and where to get them.</ref>


⚫
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.
==Other names==
''Shirataki'' also goes by the names "''ito konnyaku''", yam noodles, and devil's tongue noodles.<ref>Hui, Yiu. "Handbook of food science, technology, and engineering, Volume 4." CRC Press: 2006. p. 157-12.
</ref>


==''Ito konnyaku'' and ''shirataki''==
==Names and forms==
There used to be a difference in manufacturing methods. Producers in the [[Kansai region]] of Japan prepared ''ito konnyaku'' by cutting ''konnyaku'' jelly into threads, while producers in the [[Kantō region]] made ''shirataki'' by extruding ''konnyaku sol'' through small holes into a hot, concentrated lime solution.<ref>{{in lang|ja}} [http://home.tokyo-gas.co.jp/shoku110/shokuzai/045.html 「糸こんにゃく」と「しらたき」論争] {{webarchive|url=https://web.archive.org/web/20110227205958/http://home.tokyo-gas.co.jp/shoku110/shokuzai/045.html |date=2011-02-27 }}, [[Tokyo Gas]]</ref> Modern producers make both types 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.{{citation needed|date=October 2018}}
''Shirataki'' also goes by the names '''ito-konnyaku''' ({{lang-ja|糸こんにゃく}}), yam noodles, and devil's tongue noodles.<ref name="CRC-2006" />{{RP|157-12}} 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.{{citation needed|date=October 2018}}


==References==
==References==
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{{DEFAULTSORT:Shirataki Noodles}}
{{DEFAULTSORT:Shirataki Noodles}}
[[Category:Low-carbohydrate diets]]
[[Category:Low-carbohydrate diets]]
[[Category:Japanese noodle dishes]]
[[Category:Japanese noodles]]
[[Category:Japanese noodles]]

Latest revision as of 09:58, 15 February 2024

"Shirataki" redirects here. For the village, see Shirataki, Hokkaido.
Shirataki noodles
Shirataki noodles (top) and other ingredients in a donabe
TypeJapanese noodles
Place of originJapan
Main ingredientskonjac

Shirataki (Japanese: 白滝, often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. They are part of traditional Japanese cuisine, but they are also valuable to people with allergies or intolerances to wheat, gluten or eggs, or, for their low caloric value, to people restricting their energy intake by dieting.[1]

Composition[edit]

The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11  The word shirataki means "white waterfall", referring to the appearance of these noodles. Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary fiber. They are very low in digestible carbohydrates and food energy, and have little flavor of their own.[3][4][5]

Manufacture[edit]

There used to be a difference in manufacturing methods. Producers in the Kansai region of Japan prepared shirataki (called ito konnyaku there) by cutting konnyaku jelly into threads, while producers in the Kantō region made the noodles by extruding konnyaku sol through small holes into a hot, concentrated lime solution.[6] Modern producers make both types using the latter method.

Culinary use[edit]

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.[7][8]

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.

Names and forms[edit]

Shirataki also goes by the names ito-konnyaku (Japanese: 糸こんにゃく), yam noodles, and devil's tongue noodles.[2]: 157–12  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.[citation needed]

References[edit]

  1. ^ "Shirataki noodles: 6 health benefits, nutrition facts, and meals". www.medicalnewstoday.com. 2021-05-20. Retrieved 2022-05-27.
  2. ^ a b Hui, Yiu. Handbook of food science, technology, and engineering. Volume 4. CRC Press: 2006.
  3. ^ "Shirataki Noodle Recipes: The No-Carb Pasta". HuffPost. September 28, 2012. Retrieved August 28, 2016.
  4. ^ "Konjac Foods - Pure Fiber Zero Calories Pasta". www.konjacfoods.com.
  5. ^ "Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)". February 18, 2015. Retrieved August 28, 2016.
  6. ^ (in Japanese) 「糸こんにゃく」と「しらたき」論争 Archived 2011-02-27 at the Wayback Machine, Tokyo Gas
  7. ^ "Shirataki Noodles Are Hideous". HuffPost. 15 October 2014. Retrieved 10 April 2019.
  8. ^ "Wake up and smell the konjac". Slim Rice. 3 March 2015. Retrieved 10 April 2019.[dead link]
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