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Shirataki Noodles in Calgary/Edmonton

Hi everyone! I am trying to find some Shirataki noodles in either Calgary or Edmonton. Any ideas of who carries them?

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  1. T&T usually has a decent amount of Japanese products - have you tried them?

    4 Replies
    1. re: anonymoose

      I did, but no luck. I was really surprised actually.

      1. re: Ellie99

        I wasn't able to find them at T&T either. I am always on the lookout for them, so I will let you know if I have any success.

      2. re: anonymoose

        Shirataki Pasta - packaged as Miracle Noodle can be found in Calgary Ab, in Brentwood Mall at the Diabetic Depot.

        1. re: debbieo41

          This is a really old thread, they are so common that Safeway carries them now.

      3. I found shirataki sheets...kind of spongy things....at the Korean/Japanese market opposite Northland Village. The texture was awful. I wasn't sure if it was just the format.
        They were in the refrigerator section.

        12 Replies
        1. re: sharonanne

          hehe those are the traditional ones.... I assumed that the OP was looking for the modified ones made from tofu as well which are receiving a lot of hype in the "diet" world. my husband likes them, but not the traditional ones. I even tried to pressure cook the darn thingd and they remained as lethal as rubber bullets.

          1. re: alex8alot

            Yeah, I knew they weren't what was wanted but it was the closest I ever found though, can't say I looked everywhere. I also looked at the Country Hills T&T and was suprised not to find them. My son has a Japanese word for that format. Mine would be "yuk"

            1. re: sharonanne

              lol. My husband has two words for it: "hell no". This was in response to my suggestion to give it another try, so the other package remains in the fridge, all forlorn. I was also surprised that they don't carry it here... they are everywhere in the US.

            2. re: alex8alot

              Yes, you're right, I am looking for the Tofu Shirataki noodles. The thought of 20 calories for an entire package of pasta sounds irresistable. I heard that if you cook them right, they are not too rubbery and simply take on the taste of whatever you're cooking them with.

              1. re: alex8alot

                The most interesting form of shirataki is these thin white noodles bound into little bundles that look a bit like shell-on-shrimp. They don't soften at all when cooked, so taste like edible bundles of rubber bands. They are a good texture contrast in Japanese style hot pots like Oden.


                1. re: paulj

                  I'm use to this form (wasn't sure what you guys were referring to before this post). We usually use it when we do hot pot. Not a big fan, but alright with sauce.

                  1. re: Chingyul

                    Is there a place you buy them here?

                    1. re: Ellie99

                      they do sell this kind at T&T, in the refrigerated section near the tofu, I believe. But just in case you haven;t triedthem, they are the "pure" kind ,and therefore kind of rubbery. Not the ones as featured in this thread: http://www.hungry-girl.com/chew/chewd... (the only picture I could find of them on google)

                      1. re: alex8alot

                        Yep I think they're usually over by the tofu. I seem to remember them only being available in small packages though, so if you're doing a full meal you might need a lot of them.

                        Interestingly, I also did a search and found this article which talks about the real stuff (and also mentions the tofu kind which, according to the blogger, is apparently is slightly higher in calories). http://www.justhungry.com/2007/01/kon...

                        1. re: alex8alot

                          This House Foods page shows the range of 'yam' flour products on the market
                          In a solid block it is called 'konnyaku' or yam cake, in threads 'shirataki' or yam noodle, and with tofu, 'tofu shirataki' or noodle substitute. The traditional form is like a very stiff jello with no flavor of its own.
                          According to the wiki article http://en.wikipedia.org/wiki/Shiratak...
                          the main component of this 'yam' is a water soluble fiber, glucomannan (see its wiki entry as well).

                          1. re: paulj

                            thanks for help with decoding all the japanese words. Something that frustrates me is the loose or absent translation on the asian products at the store (and I am with you on the baking spray with flour thing ;)

                            1. re: alex8alot

                              I've seen konnyaku (the block form) translated as 'devil's tongue jelly'.

                              Shirataki apparently means 'white waterfall'. It is a traditional ingredient in sukiyaki.

                              The unrefined color is a dark brown speckled one. Refined is white.

                              There's another Japanese noodle, Harusame ('spring rain'), which also is translucent. I suspect it is similar to the Chinese cellophane noodles (mung bean), though the Japanese usually use other starches. It is thinner, and more fragile. It is sold in a dry form, where as shirataki (in its various forms) is sold immersed in water.


              2. Found shirataki noodles today at the Country Hills T&T. They also had the little bundle kind. They were both in the refrigerated section near the eggs and yogurt.

                The noodles are labelled Shirakiku brand Yam Noodle (shirataki white) 198 g (7 oz) was just over $2.

                They are made in the US of water, yam flour and calcium hydroxide.

                Although they also had the unrefined kind I didn't see any made of a combination of tofu and "yam."

                2 Replies
                1. re: sharonanne

                  Did you end up purchasing them?

                  What did they taste like? I am looking into getting them actually, but kind of worried about the taste. But then again, I like vermicelli noodles that are plain on its own, so I am hoping it won't be too bad for these noodles.

                  1. re: shdiep

                    I did buy them but never got around to eating them so can't say.

                2. Try Lucky 97 Supermarket in Edmonton, they r at the back of the very left corner of the store.
                  Good Luck

                  1. I have purchased the yam noodles in water at the Calgary T&T as described by Sharonanne. We weren't overly impressed with them, so I gave up. Then I discovered dried yam (well, actaully they are sweet potato) noodles at the Korean grocery store near Hankang Restaurant in the NW (across from Winston Churchill HS). They are labelled Korean Style Sweet Potato Starch Noodle (vermicelle coreen) and the ingredients are sweet potato starch and water. I can't really say why, but we love them; although to be sure, they are chewier than wheat noodles, some would say rubbery :)

                    One serving size (50 gm) is 170 calories, which is not much less than Catelli Multigrain Spaghetti at 182 calories. However, we eat them for the gluten-free factor, so the calorie count is secondary for us.

                    3 Replies
                    1. re: bmacdon

                      Thanks for the information.

                      Would you care to elaborate on what was wrong with yam noodles from T&T? Was it because there was no flavour?

                      1. re: shdiep

                        It's been quite a while; but I found them to be very rubbery/slimy, and yes, tasteless. I wonder if we found the dried ones more to our liking because we could control the cooking time and amount of salt in the water (although we use minimal amounts of salt). Also, the dried ones are thicker if I remember correctly; more of a pleasing texture than the "worm-like" ones in water. I hope this makes sense?????

                        1. re: bmacdon

                          Hahah, that made complete sense.

                          I might give them a go and see how I like them. That is because, I sometimes I eat vermicelli noodles without sauce, and others have found them to be virtually tasteless and bland. Thanks for your reply, by the way!

                    2. Try the Korean supermarket by SouthSide Bcom, I think called Kanako and might also try the New Korean supermarket by Korean Gingseng, across from H&W Produce.. I think it is called Korean Central Market

                      1. Hi, I live in Edmonton and I HAVE found the Shirataki noodles at the T & T market. They are in the cold section just after the freezers. I bought them and I really like them. (I'm addicted) 7 oz for $1.69 BUT you have to read the packages cause not all the Shirataki noodles are low in carbs. The one I bought has less than 1 gm of carbs for 1/2 package. Can't find them anywhere else yet. I like mine with Kikkoman soy sauce. Sooo good.

                        2 Replies
                        1. re: bluequartz

                          OK, I just tried the seaweed shirataki noodles and - don't really like them. They are more rubbery than the white smaller noodles. I am going to get me some more plain noodles. Also, the seaweed shirataki noodles have 2 gm of carbs for 1/2 pkg. I am sticking with the white - no seaweed- noodles.

                          1. re: bluequartz

                            My bf is diabetic and we eat these all the time. In Edmonton, we find Shirataki (original white konnyaku version) at T&T.

                            In Calgary we have been able to find the Tofu Shirataki and the regular white shirataki at T&T. We also found both versions at Arirang Korean Market on 10 Ave SW.

                            We have found that the Tofu version is slightly less rubbery. I like using the white noodles in chicken broth with wontons, as mentioned before in a chinese brothy hot pot, or in a stir fry. In fact, for years I've been eating the white version in hot pot without knowing the nutritional value.

                            For the tofu version, we will sautee garlic and cherry tomatoes tossing in basil and tofu shirataki with parmesan. I've also put pesto onto the tofu version and it was alright.

                            We try to stay away from bad carbs so while not as tasty as regular pasta, we've found that these offer a great option.