DanielProebsting

I am still looking for commercially made noodles for comparison of texture etc. Would boiling homemade konnyaku in water be enough for the harshness removal, or should the water have some kind of acidity added to it? i mean the stuff I made had a very slight alkalinity to its taste.

I think I might have did it! I used 20 g Glucomannan powder 2g sodium carbonate (soda ash) 700ml Water (650ml + 50ml) Mixed the Soda ash into the 50ml of warm water Added the Glucomannan to the 650ml of warm water and stired for a few minutes Added both mixtures together and stired/mixed with gloved hands. Put aside for a while till cold. Cut into bits and put into boiling water for an hour. The result was reasonably firm and springy. Now I just have to fine tune the procedure and see if I can make it a bit more firmer, and chewier. Thanks for your help Hiroyuki

No, I just want to try them as a pasta substitute. Thanks

Does anyone know where I can get konjac/shirataki noodles in the Melbourne area? Preferable the eastern suburbs. Thanks

Yeah, I halved everything, and used 20g konjac powder, 1.5g calcium carbonate, 700ml water, and 50ml water for the calcium carbonate to dissolve in.

I tried that method with calcium carbonate, and it was a disaster, I ended up with a big gloop! It didnt seem to harden up while it was boiling.

Yes I did follow the directions from 'www.konjacfoods.com' and yes I did mean konnyaku. I have read that they can de made with washing soda, and/or potash, which I might try soon. I will try that method that you found and see if it will work for me. Thank you Daniel Did you follow the method from this? http://www.konjacfoods.com/#1 I will explain one method I found. http://www.tohoku.maff.go.jp/sesan/engeito...utukurikata.htm (Japanese only) Almost all others are quite similar to this. Ingredients (for six cakes of konnyaku) 40 g konnyaku powder 2.5 g calcium hydroxide 1. Put 1,400-cc water to a pan, heat it to 60 to 70 C (140 to 158 F). 2. Add powder little by little, mix well with a wooden spatula or something similar until paste-like. Cool to human temperature. 3. Dissolve calcium hydroxide in 100-cc lukewarm water. 4. While stirring the paste-like mixture with a wooden spatula, add the solution and mix well quickly until paste-like. You may use your hand to mix well. (Translator's note: I guess you should wear a rubber glove if you are susceptible to substances like this.) 5. Transfer to a moistened container quickly. Press on the surface gently and let it sit. 6. Remove from the container (pour a small amount of hot water for easy removal), cut into appropriate sizes, and boil 20 to 30 minutes to harden and remove harshness. 7. Cool in water. ←

How do I make Shiritaki (konjac) noodles? I have the glucomannan powder/flour, but what is a detailed description of how to make them? I can't get calcium Hydroxide for increasing the PH level, so have been using bicarb-of-soda and calcium carbonate. Here is what I do. 1. 1.5 cups water mixed with 1tsp bi-carb-of-soda or calcium carbonate. 2. Gradually add 1 Tbsp konjac powder until fully dissolved/hydrated. 3. Bring to boil in saucepan for 3 minutes stirring constantly. 4. Spread on plate and cool. The result gels, but it is softish, and not characteristicly chewy. What am I doing wrong? Thanks Daniel

Could it be a lemonade?