Shirataki: Low Calorie Pasta

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Shirataki: Low Calorie Pasta

February 19, 2007

Love pasta and noodles but it's just not in your healthy, low calorie eating. Until now...

Tofu Shirataki ($10.95 for 5 packs) could change your life. This low-carbohydrate Japanese Food is made from the root of the Konnyaku — a member of the yam family. By combining tofu with processed Konnyaku yam flour, this healthy, uniquely textured noodle-like product has been created that is making dieters and healthy eaters everywhere go wild.

The nutritional numbers (below) speak for themselves:

Look for it at your local specialty grocery store or buy it online from the heavenly diet store.

4 Comments

alianorastar 5 years 42 weeks

I bought this hoping it would be a good low-carb substitute for pasta, but I found it hideous. The smell was extremely off-putting, though, as the bag recommends, boiling it removes most of the scent. I ate most of the bag, but never bought another. Once was enough for me.

grl in the world 6 years 12 weeks

I'd recommend brown rice pasta. It's much healthier than wheat pasta and tastes almost the same, it's also a lot easier to prepare than this tofu variety.

HariboLicorice 6 years 12 weeks

You're supposed to boil them up first to get rid of the tofu texture, and then dry them out using a noodle sieve (or whatever the heck that thing is caleld that you drain the water off with). I'd never in my life touch a real piece of pasta (talk about fattening), but this stuff is amazing and they sell it all over the place here in NYC.

ceeceesun 6 years 12 weeks

This is a product where you really love it or really hate it. I bought 25 bags of this miracle-stuff since it wasn't offered anywhere even close to me. My honest opinion, these noodles were horrible! The texture was (to me) like swallowing slimy fish parts. I gave away the other bags to people that were interested in trying it (I wanted to see what I was missing) and the consensus was the same. Again, that was our opinion...try it! You might just like it!

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4 Comments

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