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]
Shirataki noodles
Shirataki noodles (top) and other ingredients in a donabe
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]
Manufactureedit
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 useedit
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 formsedit
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]
Referencesedit
^"Shirataki noodles: 6 health benefits, nutrition facts, and meals". www.medicalnewstoday.com. 2021-05-20. Retrieved 2022-05-27.
^ abHui, Yiu. Handbook of food science, technology, and engineering. Volume 4. CRC Press: 2006.
^"Shirataki Noodle Recipes: The No-Carb Pasta". HuffPost. September 28, 2012. Retrieved August 28, 2016.
^"Konjac Foods - Pure Fiber Zero Calories Pasta". www.konjacfoods.com.
^"Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)". February 18, 2015. Retrieved August 28, 2016.
shirataki, noodles, shirataki, redirects, here, village, shirataki, hokkaido, shirataki, japanese, 白滝, often, written, with, hiragana, しらたき, translucent, gelatinous, japanese, noodles, made, from, corm, konjac, plant, they, part, traditional, japanese, cuisine. Shirataki redirects here For the village see Shirataki Hokkaido 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 Shirataki noodlesShirataki noodles top and other ingredients in a donabeTypeJapanese noodlesPlace of originJapanMain ingredientskonjac Media Shirataki noodles Contents 1 Composition 2 Manufacture 3 Culinary use 4 Names and forms 5 ReferencesComposition editThe 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 editThere 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 editShirataki 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 sauteing 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 editShirataki 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 Shirataki noodles 6 health benefits nutrition facts and meals www medicalnewstoday com 2021 05 20 Retrieved 2022 05 27 a b Hui Yiu Handbook of food science technology and engineering Volume 4 CRC Press 2006 Shirataki Noodle Recipes The No Carb Pasta HuffPost September 28 2012 Retrieved August 28 2016 Konjac Foods Pure Fiber Zero Calories Pasta www konjacfoods com Why My Fridge Is Never Without Shirataki Noodles and Yours Shouldn t be Either February 18 2015 Retrieved August 28 2016 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 Shirataki Noodles Are Hideous HuffPost 15 October 2014 Retrieved 10 April 2019 Wake up and smell the konjac Slim Rice 3 March 2015 Retrieved 10 April 2019 dead link Portals nbsp Food nbsp Japan Retrieved from https en wikipedia org w index php title Shirataki noodles amp oldid 1207650848, wikipedia, wiki, book, books, library,
