Below is a list of all known varieties for Shirataki Noodle. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Agar-Agar (Strip/Thread) | The traditional, spaghetti-like strands of dried agar-agar, commonly used for traditional Japanese sweets (wagashi). |
| Alaria (Winged Kelp) Noodle Cut | The central stem of Alaria, cut into thin strips for use as a pasta or noodle substitute, similar to kelp noodles. |
| Kelp Noodle | A clear, high-fiber, low-calorie noodle made from kelp (brown algae). |
| Kelp Noodle (Made from Kelp) | A pasta-like product made from the cooked and sliced inner portion of kelp, known for its clear appearance and neutral flavor. |
| Sea Spaghetti (Himanthalia elongata) Fresh | Sea Spaghetti harvested and sold fresh; prized for its mild, clean flavor and crisp texture. |
| Sea Spaghetti (Himanthalia elongata) Noodle Cut | Sea Spaghetti cut into short, uniform lengths, specifically to be used and cooked like pasta noodles. |
| Sea Spaghetti (Himanthalia elongata) Whole Dried | A long, stringy brown algae from the Atlantic, known for its shape and a mild, mushroom-like flavor; often cooked like pasta. |
| Shirataki Noodle (Kelp Blend) | Shirataki noodles blended with kelp powder, which can add a subtle trace mineral profile and firmness. |
| Shirataki Noodle (Rice Shape) | Shirataki cut into small, rice-shaped grains (Shirataki Rice). |
| Shirataki Noodle (Spinach Infused) | Shirataki noodles infused with spinach powder for color, appealing to children. |
| Shirataki Noodle (Tofu Blend) | Noodles blended with tofu to slightly reduce the strong konjac odor and improve texture. |