しらたき LOVE!! (Konnyaku has great texture)

しらたき LOVE!! しらたき LOVE!! しらたき LOVE!! しらたき LOVE!! しらたき LOVE!! しらたき LOVE!! しらたき LOVE!! しらたき LOVE!!

I had eaten shirataki noodles before but only those folded and knotted ones you find in nabe. Then, I read about shirataki noodles again on THIS Japan blog that I love. She wrote:

"I love shirataki. They're the noodle form of konnyaku and have no calories or carbohydrates or fat, just a few grams of fiber. They soak up flavors and are good in lots of recipes, especially hot soups and nabemono."She posted pictures of a delicious-looking soup she made using shirataki noodles, and I had to make my own that same night. (My first shirataki soup is in the picture above.) Now I eat it almost every day. The noodles are made from a potato extract that has basically nothing in it at all. The noodles just provide great texture and bulk without adding any extra fat, calories, gluten or carbohydrates.

Shirataki has nothing in it, so you have to add good things to it to make it nutritious. I like adding tofu, mushrooms and all sorts of onions and spices to it if I want to make it a meal and I like eating it cold with yuzu-flavored ponzu just before bed if I just want a filler-type snack at 2 AM.Shirataki comes in a water-bag that looks like this. Go to a small, family-style grocery store and you can get a bag for 30-50 yen. (In chain grocery stores, a bag usually costs 120 yen.) You take the noodles out of the bag and wash them. Then you cook them or eat them raw. They have a great texture.