Shirataki is the name of the chewy Japanese noodle made from konjac yam flour.
Shirataki noodles are produced from konjac, a plant whose corm is processed into flour. The flour is mixed with water and often calcium hydroxide, then formed into noodle strands. Their translucent appearance explains the Japanese name shirataki, meaning “white waterfall.”
The noodles contain very little digestible carbohydrate because much of their mass is glucomannan, a soluble dietary fiber. They are therefore marketed in many countries as a low-calorie noodle substitute.
Shirataki is not the same as glass noodles, which are commonly made from starch such as mung bean or sweet potato. Texture and ingredients are the key distinctions.