Available in 300g tray in a bag (drained net 150g)

Shirataki is a type of Japanese noodle made from the tuberous root of the konjac plant. While these noodles have long been a feature of Japanese cuisine, they are now gaining in popularity overseas as a healthy replacement for more conventional noodles such as spaghetti.

Good konjac is essential to make good shirataki. That is why our producer uses only high-quality, organic produce. To showcase the natural flavors of their konjac, our producer insists on doing the cultivation and manufacturing themselves, using coagulant derived from natural limestone.

Konjac tubers are vulnerable to the cold, prone to rot, and extremely delicate. As such, they will not thrive in anything other than optimal conditions. Come fall, the plants are dug up and brought indoors until the following spring, then replanted.
This process is repeated for three years until the tubers are large and robust, weighing in at 2-3kg.

By placing faith in the natural vitality of their crops while giving them the tender care that they require, our producer creates traditional organic shirataki of the highest quality.

Shirataki noodles are so simple to prepare, yet this preparation will make a big difference to your cooking. First drain the noodles in a sieve then rinse, boil for 1-2 mins, or fry until the water has evaporated. Once cooked, these versatile noodles can be used instead of pasta or other noodle varieties in your favorite dishes, such as Italian, Chinese, Japanese, or any other cuisine. They also make for a quick and easy addition to daily dishes such as soups.