Shirataki noodles
Shirataki Noodles
Shirataki noodles (pronunciation: shee-rah-tah-kee) are a type of noodle that originated from Japan. The term "shirataki" is derived from the Japanese words "shiro" meaning white and "itaki" meaning waterfall, referring to the appearance of these noodles.
Etymology
The term "shirataki" comes from the Japanese words "shiro" (白), meaning "white," and "taki" (滝), meaning "waterfall." This is in reference to the translucent, gelatinous appearance of the noodles, which resemble a white waterfall when cooked.
Description
Shirataki noodles are made from the konjac plant's root, also known as the konnyaku imo. The root is ground and then mixed with water and limewater to turn it into a substance known as konnyaku. This is then shaped into noodles, known as shirataki.
Nutritional Information
Shirataki noodles are low in calories and carbohydrates, making them a popular choice for those following a low-carb diet or ketogenic diet. They are also gluten-free, making them suitable for those with Celiac disease or a gluten intolerance.
Related Terms
- Konjac: A plant native to East Asia from which shirataki noodles are made.
- Konnyaku: A jelly-like substance made from the konjac plant, used to make shirataki noodles.
- Low-carb diet: A diet that restricts carbohydrates, such as those found in sugary foods, pasta, and bread.
- Ketogenic diet: A low-carb, high-fat diet that has been shown to help some people lose weight.
See Also
External links
- Medical encyclopedia article on Shirataki noodles
- Wikipedia's article - Shirataki noodles
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