Some time ago I asked about konnyaku, a Japanese food product. I learned on the Internet that in Japan it's considered a "diet" food because it contains no effective carbohydrates and almost no calories- but it fills you up. It comes in cake and noodle forms. Being a low carber for over three years, I was intrigued to think there may be a substitute for pasta out there, so I began looking. I found nothing in local stores or an Asian market outside Chicago, so I finally located a source in California. It might have helped my earlier searches if I'd known the noodle form is called shirataki. To make a long story short, I received 10 packages of the noodles last week. They come packed in water and are shelf-stable for a year, according to Konjac Foods USA. They are as fine as angel hair pasta. Recipes I found included use for the noodles in stir fries, soups, stews and salads. I opened the first package and tried to make a noodle cake; no luck. They just don't brown. Later I realized that without any real carbohydrates, why should they? So I made some Asian-style soup and tried them in that. Konnyaku has absolutely no flavor; texture is the name of the game for the noodle form, shirataki. If you 've ever had cloud ear mushrooms (sometimes called black fungus) in moo shoo pork and other Chinese dishes, this product in its noodle form has the exact same texture as those mushrooms. I understand that the slab form is more rubbery. Since Konjac Foods doesn't carry that form, I guess I'll never know for sure. Anyway, it was nice to have something resembling noodles in my soup for a change. I will be trying them in stir fries (they absorb flavors nicely) and maybe in a Chinese Noodle Salad (bok choy, almonds, etc.) as well. As long as they don't disrupt my weight loss efforts, I'll be using them. Has anyone else had experience with shirataki or other forms of konnyaku?