The ultimate low calorie, gluten-free health foods!
We in Japan have been eating konjac and shirataki for centuries. Both are made from the konjac potato, the only difference between them being the shape: konjac comes in a rectangular block and shirataki are shaped like noodles.
Because of their lack of taste and smell and their jelly-like consistency, konjac and shirataki have never been popular anywhere but Japan.
But they have virtually no calories and are gluten free, and have recently been gaining a reputation around the world as the ultimate diet foods!
Shirataki noodles — a health food sensation in the U.S.
In Japan, we often prepare shirataki noodles with vegetables and season them with vinegar and miso, or add them to stewed dishes.
They are best known as an indispensable ingredient in sukiyaki, a hot-pot with fatty beef, vegetables, shirataki noodles and tofu (a fantastic combination nutritionally).
In the U.S., shirataki noodles are sometimes used as a substitute for pasta.
Don’t forget about nutritional balance!
Konjac and shirataki are extremely low in calories (with 7 kcal per 100g) and are a source of calcium, iron and fiber.
Although they are 96% water, they still fill you up, and they make a great diet food, especially when braised with seaweed or vegetables.
Having said that, since they are low in nutrients, dieters need to take care to combine them with other foods to get enough of the nutrients they need.
(Note: Shirataki noodles come either fresh (packed in water) or dried. When using the fresh type, be sure to soak them for about 5 minutes in hot water and drain before using. The dried variety needs to be boiled before use.)