Noodle i-d 17 Shirataki

What

Not strictly noodles in the flour and water sense, shirataki are actually fine strands of konnyaku, a jelly-like paste made from the root Amorphophallus konjac, a Japanese yam known more commonly as devil’s tongue plant. This explains shirataki’s sinister nickname of ‘devil’s tongue noodles’. While there’s no reason why they can’t be added to braised dishes and soups, shirataki are most commonly associated with sukiyaki, a cook-at-the-table dish of beef and vegetables. The name shirataki actually means ‘white waterfall’ due to their shimmering appearance. That’s worth creating a small haiku while cooking, surely.