Shirataki noodles are slender threads of konnyaku / yam cake. Made by taking the main ingredient of powdered konnyaku, adding a coagulant, then threading the mixture through specialized tubes and boiling until firm. As it is primarily made of dried white powdered konnyaku, the noodles are also white in color.
Generally eaten in dishes such as "oden" (a Japanese hot-pot variety using various ingredients and eaten in winter), sukiyaki, and "nikujaga" (beef and potato stew). These are also used as a substitute for pasta or other noodles in the case of calorie restriction for weight loss. Shirataki noodles are sometimes bundled together to simmer for easier eating, a method often used for oden.
Shirataki noodles should be prepared before cooking to remove its distinct odor and allow for seasonings to be soaked up.
To prepare the noodles, first sprinkle on salt, rub in, then set aside for some time to allow excess moisture to drain out. Finish by parboiling in hot water for 3-5 minutes.