Shirataki Noodles

A few questions:
1 Where do we get these?
2 What do they taste like?
3 What is the carb count?

ThanksQ

Bryan wrote:

A few questions:
1 Where do we get these?

Usually in the refrigerator case at Asian stores that have
Japanese customers, although one person in California reported
they were in her supermarket.

2 What do they taste like?

They have virtually no (or no) flavor themselves.

3 What is the carb count?

Varies a bit but virtually no carbs when you subtract the fiber.

--
Jean B.

I tried these for the first time last week. Very excellent! Though, I was a
bit afraid when I first opened the package. They smell faintly like ammonia
and latex when you first open the package (unless I just got a *bad* batch).
I used them in a low carb Asian curry soup. There's not much of its own
taste, it just picks of the flavor of whatever it is used with. Good stuff.


"Jean B." wrote in message ...
Bryan wrote:

A few questions:
1 Where do we get these?

Usually in the refrigerator case at Asian stores that have
Japanese customers, although one person in California reported
they were in her supermarket.

2 What do they taste like?

They have virtually no (or no) flavor themselves.

3 What is the carb count?

Varies a bit but virtually no carbs when you subtract the fiber.

--
Jean B.

Nora wrote:

I tried these for the first time last week. Very excellent! Though, I was a
bit afraid when I first opened the package. They smell faintly like ammonia
and latex when you first open the package (unless I just got a *bad* batch).
I used them in a low carb Asian curry soup. There's not much of its own
taste, it just picks of the flavor of whatever it is used with. Good stuff.


I think they smell fishy. I assume you had no aftereffects, so
the batch must have been okay.

--
Jean B.

I don't know if I'm the person, but I'm in CA and they were in my
supermarket which is Apple Market here in Lodi, and Centro Market in
other areas of the state. They are in the tofu section. They take on the
taste of what you put on them or what you put them in, and they are a
wonderful substitute for pasta and are so versatile and filling that you
can put them in anything. They have very few calories too, which helps.
I'm really enjoying them and hope I don't burn out on them which I have
a tendency to do. :-)

--
Cheri

Jean B. wrote in message ...
Bryan wrote:

A few questions:
1 Where do we get these?

Usually in the refrigerator case at Asian stores that have
Japanese customers, although one person in California reported
they were in her supermarket.

2 What do they taste like?

They have virtually no (or no) flavor themselves.

3 What is the carb count?

Varies a bit but virtually no carbs when you subtract the fiber.

--
Jean B.

They smell fishy to me too when first opened, but I put them in a
colander and run hot water over them, and then they don't. I do think
the brown ones smell fishier though.

--
Cheri

Jean B. wrote in message ...
Nora wrote:

I tried these for the first time last week. Very excellent! Though, I
was a
bit afraid when I first opened the package. They smell faintly like
ammonia
and latex when you first open the package (unless I just got a *bad*
batch).
I used them in a low carb Asian curry soup. There's not much of its
own
taste, it just picks of the flavor of whatever it is used with. Good
stuff.


I think they smell fishy. I assume you had no aftereffects, so
the batch must have been okay.

--
Jean B.

Bryan wrote:

A few questions:
1 Where do we get these?

I found them in a Korean-Japanese market, Shirakiku brand, 2.59 (Cdn) for 14
oz.

The nutrition label is all zeros, on both the white and the 'brown'.

Imported by Nishimoto Trading Co Ltd, in L.A. (90040)

Cheri wrote:

They smell fishy to me too when first opened, but I put them in a
colander and run hot water over them, and then they don't. I do think
the brown ones smell fishier though.


Also, thank goodness, that smell does not mean they end up tasting
fishy.

--
Jean B.