Collection: Konjac

Konjac noodles, also called shirataki or konnyaku, are made from the konjac root, a plant native to the tropical and subtropical regions of East and Southeast Asia, including Vietnam, China, India, Indonesia, and Japan.

This root is ground into flour (or konjac powder), then mixed with water and a bit of calcium (often in the form of calcium hydroxide) to form a gelatinous dough.

This dough is then spun or molded into various shapes: vermicelli, tagliatelle, or even forms resembling traditional pasta or rice. The result is a Japanese product very low in calories, gluten-free and sugar-free, often used in Japanese dishes, miso soups, tofu recipes, or even stir-fried with soy or sesame sauces.

Their flavor is neutral, slightly earthy or marine if not well rinsed, as they are stored in calcium-rich storage water.

But that is precisely what makes them so interesting in Japanese cuisine: they perfectly absorb sauces, miso broths, soy sauce, or seasonings like sesame, ginger, or dashi. Their slightly elastic texture is reminiscent of rice vermicelli or Asian translucent noodles.

The classic Japanese vinaigrette, perfect for accompanying konjac noodles, shirataki vermicelli, tofu salads, or cold dishes, is a light, tangy sauce rich in umami. It is based on simple and flavorful Japanese ingredients.

Ingredients:

• 3 tbsp soy sauce
• 2 tbsp Japanese rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (rapeseed or sunflower)
• 1 tsp sugar (or agave syrup)
• 1 tsp white miso (optional but flavorful)
• 1 tsp sesame seeds
• (optional): 1 tsp grated ginger or a little pressed garlic

Preparation:

• Mix all the ingredients in a bowl or small shaker.
• Whisk well until the miso is dissolved (if used).
• Taste and adjust: more sugar to sweeten, more vinegar to acidify.

Konjac, especially shirataki noodles, can be cooked in many hot Japanese dishes that are flavorful and low in calories. Thanks to its ability to absorb aromas, it perfectly replaces traditional pasta or vermicelli in both classic and modern recipes.

1. Konjac Sukiyaki (すき焼き)

A Japanese simmered dish with beef, mushrooms, tofu, konjac, and vegetables in a sweet and savory broth (soy sauce, mirin, sugar).

2. Konjac Yudofu

A dish of tofu and konjac poached in a dashi broth, served with a soy sauce flavored with ginger or sesame. Light, warm, and nourishing.

3. Japanese-style stir-fried shirataki

Stir-fry konjac noodles with sesame oil, soy sauce, crunchy vegetables, tofu, or white fish.

4. Miso soup enriched with konjac

Add konnyaku cubes or shirataki noodles to a miso soup with wakame, tofu, leeks, or daikon.

5. Konjac yakisoba style

Use shirataki as stir-fried noodles with yakisoba sauce, cabbage, carrots, and strips of pork or chicken.

6. Nabe (鍋)

Konjac is often added to Japanese hot pots, such as chanko nabe or kimchi nabe, to add texture without weighing down the dish.