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Shirataki Konjac has
been known and used
in Asia for over two
thousand years. It is
known as Moyu or Juruo
in China, and Konnyaku
or Shirataki in Japan.

Dry Roasting Shirataki to Eliminate Wetness and Aroma

We have received several emails about the best way to dry the noodles completely and hence
eliminate any unwanted odor completely.

In Japan this is done by dry-roasting the noodles. This process also ensures that the noodles will absorb
the flavor of what you will be adding!

1. Heat a non-stick skillet over high heat
2. Add the shirataki noodles and dry roast for
around 1 minute
3. When they are dry, you often hear a squeaking noise
as you move them
4. Drizzle a little oil or not, or add the stock or sauce you
are going to use with whatever recipes

That is it! We learned it ages ago from what we call our encyclopedia here at Miracle Noodle. If you haven't gotten a copy of Washoku : Recipes From The Japanese Home Kitchen get your copy today from Amazon.

In further articles, I will discuss the use of salt rubbing and blanching the noodles for other benefits. All of these methods are covered in detail in Washoku.

Warm Regards,

The MiracleNoodle Team

P.S. If you haven't yet seen, we are now selling black shirataki which is the unrefined flour of the konnyaku imu tuber and has a small amount of a sea vegetable added that allows the noodles to hold sauce a little better than the white. It has the same nutritional values, zero calories! We are thrilled to be able to offer it to you! For more information