Konjac noodles (shirataki = sirataki = konnyaku = yam noodles = devil's tongue noodles in Japanese)

Konjac noodles are thin, translucent, gelatinous noodles, similar to Chinese glass noodles (cellophane noodles or bean thread noodles), have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.

Konjac noodles is made from konjac flour and water. Konjac flour is a water-soluble dietary fiber, which is derived from the root of the konjac plant (Amorphophallus konjac) native to China and Japan. The primary component of the konjac root is glucomannan, a soluble dietary fiber.
Glucommannan was also sold in capsules in health food stores as a slimming aid.
Konjac noodles are almost completely fiber, almost no calories, depending on the brand, it's anywhere from about 1g carb/15g of noodles to 1/100, be careful, the dried bean thread or rice noodles are very high in carb.

Konjac noodles consist primarily of a glucomannan polysaccharide, plus calcium and are very low glycemic, and therefore especially good for people with diabetes.
Konjac noodles come packaged in water, and are "spaghetti" shaped. They are sold in liquid-filled plastic bags.


My Favorite Low Carb and Low GI Foods By Rick Mendosa
A Hearty Dish for Winter Oden
Sukiyaki with Shirataki Noodles I
Sukiyaki with Shirataki Noodles II
How to make Sukiyaki?