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are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam).〔Hui, Yiu. "Handbook of food science, technology, and engineering, Volume 4." CRC Press: 2006. p. 157-11. 〕 The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own. Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it. Alternatively, the noodles can be drained and dry roasted. This gets rid of the bitterness. It also makes the noodles have a more pasta-like consistency. Dry roasting is done by placing noodles in a non-stick skillet on high for a minute or until you hear a slight squeaking noise when moving them around. After that they are ready to be added to soup stock or have a sauce added to them.〔http://www.miraclenoodle.com/t-dry-roast-shirataki.aspx〕 Two types of shirataki noodles are sold in the United States. Traditional shirataki noodles have zero net carbohydrates, no food energy,〔(【引用サイトリンク】title=Shirataki Noodle Recipes: The No-Carb Pasta )〕 and no gluten, and they are useful to those on low-carbohydrate diets.〔(Konjac Shirataki Noodles )〕The noodles are carbohydrate-free, because they are made with glucomannan starch, an indigestible dietary fiber made from devil's tongue yams.〔(【引用サイトリンク】title=Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either) )〕 Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrate.〔(House Foods America Corporation: Other Products )〕 ==Sources== The glucomannan noodles come from the root of an Asian plant called konjac (full name ''Amorphophallus konjac''). It has been nicknamed the elephant yam, and also called konjaku, konnyaku, or the konnyaku potato.〔(About.com Shirataki Site ) About.com's information about shirataki noodles, how they are made and where to get them.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Shirataki noodles」の詳細全文を読む スポンサード リンク
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