Last year Kyu-shirataki Station made headlines around the world for staying open just to send one girl to school, but now that she’s graduating, it’s time to pack it in.
A common addition to many Japanese dishes is a substance called Konjac (Konnyaku in Japanese which may sound confusingly like Cognac). It’s a peculiar, virtually tasteless gelatinous mass that admittedly has an excellent texture to it.
What may come as a shock to millions of Japanese people is that America is beginning to embrace this garnish not as the Japanese have, but as a replacement for conventional pasta.
Thanks to the West’s keen marketing sense, Japan’s often underappreciated purplish-grey slab gelatin has been reborn there as Miracle Noodles!