Understanding the Difference Between Konjac and Shirataki Noodles

November 25, 2025 •

4 min read

While both konjac and shirataki noodles are made from the same Asian yam root, a key distinction exists in their processing that affects their texture and form. This variation in production means that not all products derived from the konjac plant are identical, despite the common overlap in terminology.

Quick Summary

Konjac and shirataki noodles are both made from the konjac plant's fiber, known as glucomannan. The primary difference is that shirataki refers specifically to the noodle-shaped product, which is often wet-packed and translucent, while konjac is the broader name for the plant and its various food forms.

Key Points

Core Relationship: Shirataki noodles are a specific type of noodle made from the konjac plant's root, not a different ingredient entirely.
Source Ingredient: Both are made from glucomannan fiber extracted from the konjac yam, an Asian root vegetable.
Physical Differences: Shirataki are thin, wet-packed, and translucent, while konjac can also be sold as firmer blocks (konnyaku) or flour.
Preparation is Key: For the best texture, wet-packed shirataki noodles should be rinsed thoroughly and dry-fried to remove excess moisture and odor.
Health Profile: Both are very low in calories and carbs, high in soluble fiber, and have a neutral flavor that absorbs sauces well.
Culinary Versatility: Shirataki are ideal for soups and stir-fries, while konjac blocks are perfect for stews like oden where they can absorb rich broths.

What is Konjac?

Konjac is a plant native to Asia, and it's also known by several other names, such as the konjac yam or devil's tongue yam. The edible part of the plant is the starchy, tuber-like corm. From this corm, a water-soluble dietary fiber called glucomannan is extracted, which is the key ingredient in many products. The konjac plant's use dates back over 1500 years in Japan, where it was originally consumed for medicinal purposes and later became a staple ingredient in cooking.

Beyond noodles, konjac can be used to make several food items:

Konnyaku: A gelatinous, grayish-white block with a firm, jelly-like consistency, often used in stews.
Konjac Rice: Rice-shaped particles that serve as a low-carb alternative to traditional rice.
Thickener: Konjac flour is used as a gluten-free and vegan thickening agent for sauces and soups.

What are Shirataki Noodles?

Shirataki noodles are a specific type of noodle made from konjac flour, water, and calcium hydroxide. The name "shirataki" means "white waterfall" in Japanese, a reference to their translucent appearance. They are typically sold in wet, plastic packages, submerged in an alkaline liquid that helps them retain their shape.

Some manufacturers also produce tofu shirataki noodles, which include added tofu to provide a slightly chewier, less gelatinous texture than the traditional version. This variation offers a few extra calories and digestible carbs but remains a popular low-calorie option. The main challenge with wet-packed shirataki is the slightly fishy odor from the liquid, but this can be easily remedied with proper preparation.

The Primary Differences: A Closer Look

While the root ingredient is the same, how the final product is processed and sold creates the primary distinctions. The term 'konjac noodles' is often used interchangeably with 'shirataki noodles,' but 'konjac' can also refer to products that are not noodle-shaped, like the block of konnyaku.

Texture and Mouthfeel

Shirataki: Known for their slippery, chewy, and somewhat gelatinous texture. Proper preparation, including dry-frying, can improve their consistency and make them more palatable.
Konjac (General): Non-noodle forms like konnyaku are much firmer and denser than shirataki. They maintain their shape well during cooking.

Preparation and Culinary Use

Shirataki: Needs to be thoroughly rinsed to remove the packaging liquid's odor, and dry-frying is recommended to improve texture and allow them to absorb sauce better. They excel in flavorful broths and stir-fries.
Konjac Blocks (Konnyaku): Often used in traditional Japanese hotpot dishes like sukiyaki and oden, where they soak up rich flavors.

Konjac vs. Shirataki: A Comparison Table


Feature	Konjac (General)	Shirataki Noodles
Source	The konjac plant (devil's tongue yam)	The konjac plant (specifically the glucomannan fiber)
Typical Form	Blocks (konnyaku), rice, or flour	Thin, translucent noodles
Packaging	Can be found in blocks, wet packs, or dried	Most commonly wet-packed in an alkaline liquid
Texture	Varies by form, but blocks are firm and jelly-like	Chewy, slippery, and gelatinous
Appearance	Varies; blocks can be grayish or white	White and translucent, like a "white waterfall"
Primary Use	Versatile; used in stews, thickeners, and as a meat substitute	Excellent in stir-fries, soups, and as a pasta substitute

Health Benefits of Konjac and Shirataki

Both konjac and shirataki noodles are renowned for their health benefits, stemming primarily from the glucomannan fiber.

Weight Management: The high fiber content absorbs water and expands in the stomach, promoting a feeling of fullness and reducing calorie intake.
Blood Sugar Control: Glucomannan can help slow digestion and moderate blood sugar spikes after meals, making these a good choice for diabetics and those controlling blood sugar.
Digestive Health: As a soluble fiber, glucomannan acts as a prebiotic, feeding beneficial bacteria in the gut and promoting healthy digestion.
Low Calorie & Carb: They are extremely low in calories (often near zero) and contain virtually no digestible carbohydrates, fitting well into keto and low-carb diets.

It is important to remember that these products provide very few vitamins or minerals. They should be consumed as part of a balanced diet, paired with nutrient-dense sauces, proteins, and vegetables.

Preparation Tips for Optimal Texture

To get the most enjoyable texture from wet-packed shirataki noodles, follow these steps:

Rinse Thoroughly: Drain the noodles and rinse them under cold running water for at least 30 seconds. This removes the pungent, fishy odor from the storage liquid.
Boil Briefly: For even better results, boil the rinsed noodles for 2-3 minutes. This further minimizes the odor and improves their overall consistency.
Dry-Fry: After boiling and draining, place the noodles in a dry pan over medium-high heat. Stir constantly for several minutes until the remaining moisture evaporates and you hear a "squeaking" sound. This is a crucial step for achieving a more noodle-like, less watery texture.
Add Flavor: Once prepared, add the noodles to your favorite sauce, broth, or stir-fry ingredients. Since they are flavorless on their own, they are perfect for absorbing other ingredients.

Conclusion

In summary, the distinction between konjac and shirataki noodles lies in their specificity. Konjac refers to the plant and its various product forms, while shirataki is the specific term for the thin, translucent, and usually wet-packed noodle version. Both offer similar health benefits due to their shared source of glucomannan fiber, making them a great low-carb, high-fiber option. When choosing, consider whether you need the delicate, spaghetti-like form of shirataki or the firmer, block-like consistency of konnyaku for your recipe. With a simple preparation step of rinsing and dry-frying, you can enjoy these versatile alternatives in a wide range of dishes.

For further reading on the metabolic benefits of konjac glucomannan, consider reviewing this clinical study on the topic.

Frequently Asked Questions

Yes and no. Shirataki noodles are a specific form of noodle made from the konjac plant. All shirataki noodles are konjac products, but not all konjac products are shirataki noodles, as konjac also comes in blocks (konnyaku) and other forms.

The main difference is their form and texture. Shirataki noodles are typically sold as thin, translucent, wet-packed noodles with a chewy texture, while the broader term 'konjac' also includes firmer block shapes and flour.

Shirataki noodles are often packaged in an alkaline liquid to preserve them, and this liquid can develop a fishy odor over time. This smell is easily removed by rinsing and boiling the noodles before cooking.

Yes, both konjac and shirataki noodles are excellent for a keto diet. They are virtually calorie-free, contain almost no digestible carbohydrates, and are high in fiber, making them a perfect low-carb noodle alternative.

Yes, their preparation is different. While they are pre-cooked and don't need boiling, rinsing them thoroughly and then dry-frying them in a pan is recommended to remove excess moisture and improve their unique texture.

Because they have a neutral flavor, the best way to enhance their taste is to pair them with a flavorful sauce, broth, or dressing. Rinsing and dry-frying also helps them absorb the flavors more effectively.

While both are konjac products, their different forms and textures mean they are not always interchangeable. Shirataki noodles are better for soups and stir-fries, whereas konjac blocks are used in dishes like stews where a firmer, jelly-like texture is desired.