Yam noodles (shirataki)
These are made from yam cakes that have a tougher, gelatinous consistency and have little nutritional value. If using canned yam noodles, drain well and parboil before cooking. When simmering with meat, make sure not to put the two next to each other because the noodles release calcium ions that will toughen meat. Yam noodles are used in sukiyaki and simmered dishes.