Ha! Gotta love it! Shirataki Konjac has been known and used in Asia for over two thousand years. It is known as Moyu or Juruo in China, and Konnyaku or Shirataki in Japan.
It is made from the corm (tuber) of the konjac plant. The dried corm contains 40% glucomannan, a soluble polysaccharide dietary fiber. Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food and can reduce constipation.
Konnyaku is a gelatin made from konjac root (also called konnyaku imo). It has resilient texture and no distinctive flavor. Konnyaku is used in stir-fried dishes, soup and simmered preparations largely for its texture.
SHIRATAKI (konnyaku in noodle form)
Shirataki is an indispensable ingredient in hot-pot dishes such as sukiyaki (sautéed meat and vegetables).
It is made from konjac root (also called konnyaku imo) gelatin and Yam (well probably taro root, which is sometimes called yam but is not) flour.
“While we Japanese people love konnyaku (or konjac) and eat it regularly, very few people actually make their own. It may be comparable to, perhaps, people who smoke their own meat. It’s a lot of work and it is most certainly cheaper to buy them than to make them, and the flour is hard to come by even in Japan… It sure is fun though. I have made konjac from flour a few times in the past (bought from Sanko and from Japan) and have enjoyed it.”
So buy it here: Konjac Shirataki Wet Noodles and Flour
The Japan Konnyaku Association (http://www.konnyaku.or.jp/) ships their kit worldwide.
Their 300-yen kit includes 50 grams of konjac flour and 2 grams of coagulant, and you can make 6 slabs (6-cho) of fresh konjac.
I wrote to them in Japanese but they said they have experience shipping to various countries, so I am sure you can write to them in Enlish.
They have a web form you can use: http://www.konnyaku.or.jp/mail/index….
type in your name in the first line and the e-mail in the second line.
“Now, if you are buying powder from the US store (konjacfoods.com) for making your own konnyaku, make sure you have the source for the coagulant. Their website mentions pickling lime (calcium hydroxide). …
Another thing you need to keep in mind is that unlike jello or agar agar, konnyaku would not melt in your mouth, so you have to be very careful when serving it to children or to older people. There were deaths due to suffocation in infants/toddlers a while back when they began selling ‘konnyaku jelly’ products. Since then the labels on the konnyaku jelly products say not to give to children under 3 or 5 (can’t remember exactly).
Mind you, konnyaku is an excellent food item, we call konnyaku ‘intestine sweeper’ or ‘tummy cleaner’, and we’ve always been eating konnyaku as part of our meal and never (or almost never) had this problem. That’s because we all chewed them well, like we chewed on our meats and fish. But when people saw ‘konnyaku jelly’ for the first time they thought “Oh it’s jelly, we can just swallow them!” Nooooo.
If you are thinking of making jello with a different texture for younger folks, make sure you use more water than for the average konnyaku ratio, and keep them small, diced or sliced (or better yet, don’t use konnyaku for this; use agar agar or stick with gelatin)”