Even thought we call it with different names, but they do are the same noodles, which are made from water, Konjac flour or shirataki flour, yam flour, konyaku flour. It comes from the yam of konjac plant, which is mainly growing in the temperate and subtropical regions of Asia, especially in the mountainous areas of some provinces in southern China. Such as Yunnan, Guizhou, Sichuan, Hubei, Shaanxi province. The edible part of konjac is an enlarged underground tuber with a water content of 78 to 89%, and its main component is glucomannan (GM)

Both Konjac and Shirataki noodles have the same color, same taste and same benefits to people's health because of its low calories, low carbs, sugar free, fat free, gluten free, vegan, plant-based, rich in dietary fiber characteristics.