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Shirataki konjac is a type of low-calorie, high fiber noodle made from the root of the konjac plant, native to Asia. It's often used as a substitute for traditional pasta or noodles in various dishes.

Shirataki konjac is very low in calories but high in fiber. It's also gluten-free and vegan-friendly.

Shirataki konjac noodles need to be rinsed well under cold water, boiled for a couple of minutes then pan fried to dry them out before adding to your dish.

Konjac is generally safe for most people, but some people may experience digestive issues, especially if they are not used to a high-fiber diet.

Yes, shirataki konjac is a versatile ingredient that can be used in many different dishes as a substitute for traditional pasta or noodles.

Yes, shirataki konjac is low in carbohydrates, which makes it a good food choice for diabetics.

It's generally not recommended to eat shirataki konjac raw. It's usually better to rinse, boil, and pan-fry the noodles before consuming.

Yes, shirataki konjac is vegan and vegetarian-friendly.

Shirataki konjac itself is tasteless. It takes on the flavour of the dish it's used in.

Yes, shirataki konjac can help with weight loss, reduce blood sugar and cholesterol levels, and improve gut health.

You can buy it at Weee! Asian Market, www.sayweee.com.

Uncooked shirataki konjac noodles should be stored in a cool, dry place. Once opened, they should be refrigerated and used within a few days.

Yes, shirataki konjac noodles have a gelatinous, slightly chewy texture which is different from traditional pasta.

Yes, shirataki konjac is made from the root of the konjac plant, not from grains, so it's considered grain-free.

Yes, shirataki konjac is naturally gluten-free.

Unopened packages of shirataki konjac can be stored for up to a year in a cool, dry place. Once opened, they should be refrigerated and used within a few days.