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  2. Shirataki noodles - Wikipedia

    en.wikipedia.org/wiki/Shirataki_noodles

    Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...

  3. Amorphophallus konjac - Wikipedia

    en.wikipedia.org/wiki/Amorphophallus_konjac

    Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. [5]: 595 Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; lit. 'demonic taro'), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù).

  4. Cellophane noodles - Wikipedia

    en.wikipedia.org/wiki/Cellophane_noodles

    Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.

  5. Oden - Wikipedia

    en.wikipedia.org/wiki/Oden

    Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...

  6. Noodle - Wikipedia

    en.wikipedia.org/wiki/Noodle

    Shirataki noodles (しらたき): Japanese noodles made of konjac (devil's tongue). Kelp noodles, made from seaweed. Mie jagung, Indonesian noodles made from corn starch. Mie sagu, Indonesian noodles made from sagu. Mie singkong or mie mocaf, Indonesian noodles made from cassava.

  7. Japanese noodles - Wikipedia

    en.wikipedia.org/wiki/Japanese_noodles

    Shirataki are clear noodles made from konnyaku. These noodles are chewy or rubbery. Shirataki are used to add texture to dishes such as sukiyaki and oden. Soba is a noodle made from buckwheat and wheat flour. Soba noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce (tsuyu).

  8. The Fascinating Backstory Behind Red Dye No. 3 - AOL

    www.aol.com/fascinating-backstory-behind-red-dye...

    "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." BY NOW, YOU'VE probably seen the news about the FDA revoking authorization for the use of Red Dye No ...

  9. Glucomannan - Wikipedia

    en.wikipedia.org/wiki/Glucomannan

    Konjac, also rich in glucomannan, is widely used for its jelly-like texture. It found use in shirataki noodles , in fruit jellies snacks (with choking risk), [ 24 ] and as a substitute for gelatin. Human dietary supplement

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