Shirataki noodles are made from the root of a plant typically grown in Asia called Amorphophallus Konjac, or from a few other very closely-related species of plants). The plant root is made of a fibrous material known as glucomannan.
Shirataki noodles are made by processing the root of the konjac plant also called konnyaku potatoes, and which are then combined with calcium hydroxide extracted from egg shells. The exact process is as follows below:
- First, wash the konnyaku potatoes and cut them into pieces.
- Then, dry them and mill them into flour.
- Then, pour the konnyaku flour into water and stir.
- Then add the calcium hydroxide or calcinated eggshell’s calcium to it.
- After forming the shapes, boil them and it is finished.
Shirataki and konnyaku has been made this way for 1,500 years in Japan. The konnyaku is then either physically cut into thin strings, cut into thick ribbons, or to produce the spaghetti like pasta, extruded through dies with small holes in them.
The extruded konnyaku now obtains its more common shirataki noodle shape and is “set” in a hot lime concentration.
You can find out more facts about the world famous shirataki noodle and learn about the different types of shirataki noodles on this site.