Shirataki Noodles

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Shirataki is a Japanese noodle made using the tuberous root of the konjac plant. These noodles, which are typically long and thin with a translucent white or brown color, have long been a feature of Japanese cuisine. More recently, shirataki noodles have become a popular replacement for other types of noodle such as spaghetti. This is because these noodles tick all the boxes when it comes to healthy eating, being fat-free, low-carb, and low in calories. Shirataki noodles are also great at absorbing flavors and add a unique texture to dishes, making them a superb addition to any cook’s repertoire.

*Mitoku’s Organic Shirataki come in packets containing a watery liquid. Please drain and rinse off this liquid before use.

  • Organic Whole Shirataki Noodles

    Whole shirataki noodles are made with the whole konjac root to ensure that none of its goodness is lost in production. This means the final product fully reflects the great quality and natural taste of its ingredients. Our producer is one of only a handful in Japan still making this traditional form of shirataki.

    In addition being low in fat, carbs, and calories, whole shirataki also contains nutrients called ceramides. These are said to be beneficial for skin care, forming a protective layer that locks in moisture and helps protect the skin from harm.

    Made using top quality, organically grown konjac, this traditional Japanese food is the perfect choice for a contemporary, health-conscious lifestyle.

  • Organic Shirataki Noodles

    Our organic shirataki noodles are also available in a white variety, made using refined konjac powder. Produced using the same traditional methods as our whole noodles, this variety can readily absorb the colors (as well as the flavors) of whatever ingredients they are prepared with, making them double appealing to the eyes as well as the tastebuds. A good choice for those beginning to introduce shirataki into their diet. Available loose or knotted.

  • Organic Shirataki Tagliatelle

    Mitoku offers a number of alternative shirataki shapes, all made from the same organic konjac root, widening the scope of this wonderfully versatile and healthy food. The tagliatelle version is thicker than the noodle version and can be easily substituted into a wide array of dishes, from Italian pasta to Asian stir-fry.

  • Organic Shirataki Rice Shape

    This grain-shaped variety of shirataki is ideal as a low-calorie alternative to rice. Mix with brown rice to add volume without adding calories, creating dishes that are intensely satisfying. Use instead of rice or orzo pasta in fried rice, rice-based salads, or as an accompaniment to curry.

  • Organic Ready-Made Shirataki Noodles in Soup

    For the health-conscious person on the go, this ready-made noodle broth delivers all the goodness of traditional organic shirataki in a super convenient form. Packaged with a flavorsome soy sauce-based soup, our Organic Ready-Made Shirataki Noodles work great as a light meal or snack. Simply heat up the contents and voila! Instant satisfaction. Add your own selection of toppings for extra volume and flavor, or enjoy the soup and noodles just as they are.

Organic farming is the best way to grow nutritious, delicious konjac

It takes three years for our organic farmer to grow their konjac. Production begins in spring, when the seeds are planted. Come fall, the young plants are dug up and brought indoors until springtime, then replanted again. This painstaking process is repeated each year until the tubers are large and robust, weighing in at 2-3kg. This is one of the key elements in developing the konjac’s flavor. 

Konjac tubers are vulnerable to the cold, prone to rot, and extremely delicate. As such, they will not thrive in anything other than optimal conditions and must be kept away from strong light, wind, excessive dryness, and locations with poor drainage. By placing faith in the natural vitality of their crops, while giving those crops the unceasing and tender care that they require, our producer utilizes natural farming techniques to create organic shirataki of the highest quality. This is done by combining traditional farming practices utilizing the natural power of sun and soil with modern knowhow and technology.

The joy of a harvest after three years’ hard work

Good konjac is essential to make good shirataki. That is why our producer uses only high-quality, organic produce. To showcase the natural flavors of the konjac, our producer insists on doing all of the processing themselves, using coagulant derived from natural limestone. In this way, we are able to deliver shirataki noodles with the same home-grown taste that has long been enjoyed by farming families in Japan.

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Shirataki noodles are simple to use and will make a big difference to your cooking. To prepare, drain the noodles in a sieve then rinse, boil for 1-2 mins, or fry until the water has evaporated.

These versatile noodles can be used instead of pasta or other noodle varieties in your favorite dishes. They also make for a quick and easy addition to daily dishes such as soups.