Collection: Konjac

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

This root is ground into flour (or konjac powder), then mixed withwater and a little calcium (often in the form of calcium hydroxide) to form a gelatinous paste.

This dough is then spun or molded to create different shapes: vermicelli, tagliatelle, or even shapes similar to classic pasta or rice. The result is a very low-calorie, gluten-free and sugar-free Japanese product, 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 rinsed well, as they are preserved in calcium-rich storage water.

But that's precisely what makes them so interesting in Japanese cuisine: they are perfect for absorbing sauces, miso broths, etc. miso brothsbroths soy sauceor seasonings such as sesameginger or dashi. Their slightly elastic texture is reminiscent of rice vermicelli or translucent Asian pasta.

Classic Japanese vinaigrette, ideal for konjac noodles, shirataki vermicelli, tofu salads or cold dishes, is a light, tangy, umami-rich sauce. It's based on simple, tasty Japanese ingredients.

Ingredients:

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

Preparation:

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

Konjac, and in particular shirataki noodles, can be used in many tasty, low-calorie Japanese hot dishes. Thanks to its ability to absorb aromas, it is a perfect substitute for classic noodles or vermicelli in traditional or modern recipes.

1. Konjac Sukiyaki (すき焼き)

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

2. Konjac yudofu

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

3. Shirataki sautéed Japanese style

Sauté konjac noodles withsesame oil, soy sauce, crunchy vegetables, tofu or white fish.

4. Enriched miso soup with konjac

Add cubes of konnyaku or shirataki noodles to 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 fondues, such as chanko nabe or kimchi nabe, to add texture without weighing the dish down.