Shirataki is the Japanese noodle made from konjac and commonly sold as translucent strands.
Shirataki noodles are produced from konjac yam, also called elephant yam, whose starch is known as konnyaku. The starch is mixed with water and a coagulant, then shaped into noodle strands. The result is a soft, slippery noodle with very little flavor of its own.
The Japanese name shirataki means “white waterfall,” describing the noodles’ pale, flowing appearance. They are widely used in sukiyaki and other dishes where they absorb the flavors of a broth or sauce. Packaged shirataki often have a distinctive smell when opened, so rinsing and briefly heating them is a common preparation step.
Shirataki is sometimes marketed as a low-calorie noodle because konjac glucomannan is largely indigestible dietary fiber. It is different from glass noodles, which are generally made from starches such as mung bean or sweet potato.