Before using konnyaku or shirataki in your recipe, parboil or rub it with salt. While you can skip this step, it helps remove smell, absorb more flavors, and improve texture. There are t… See more

You can find konnyaku and shirataki at Japanese or Asian grocery stores and some health stores. … See more

First, check the texture by lightly pressing it. It should be firm with some bounce. Most are made of konjac powder imported from China. The most expensive konnyaku is grated raw … See more

Submerge leftovers in the reserved liquid and store them in the refrigerator for up to a month. The liquid is alkaline water, which has a higher pH level than plain tap water and preven… See more