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As the name suggests, konjac noodles originated in Japan. They are made from konjac root, also known as white yam or magic tongue. They have a gelatinous texture and are a good source of dietary fiber glucomannan.
To make noodles, glucomannan is extracted from konjac roots and mixed with water and lime water. This produces a gelatinous substance called konnyaku, which can be made into a noodle-like or rice-like substance.
The resulting noodles contain 97 percent water and 3 percent indigestible fiber, making them zero-calorie noodles.
These noodles have earned the nickname "miracle noodles" and are completely calorie-free.
They have little flavor on their own but have a slight fishy smell when wet-packed. This is because they are packaged in water, which can be easily washed away.
Tip: Konjac will deform in cold temperature, do not store in low temperature environment.
