About Us
"In 2006, Jonathan Carp our President was visiting his friend Ako in Japan. She took him to a Buddhist restaurant run by monks outside of Kyoto. During that lunch,he was served blocks of konnyaku in various shapes. When told about the properties of this food, an idea was born.
After returning from Japan and a coincidental article in the Wall Street Journal about the wonders of one of the main ingredients of the noodle, Jonathan launched Miracle Noodle. Since that day in March 2006, Jonathan recruited all the members of his immediate family: his sisters Andrea and Jill, and parents, Susan and Lewis, to help with the new company. We have grown every year and have sold many millions of packs of noodles worldwide and have been expanding our line every year.
We have been mentioned by name by numerous news programs, Dr. Oz, Rachael Ray, and celebrity chefs like Rocco Dispirito in his cookbooks, but what makes this journey especially rewarding is the daily emails and letters we receive from people who for whatever reason can no longer eat noodles like gluten free dieters, diabetics, and people on weight loss plans. As we look forward to the future and our growing line and international presence, we are thankful for our success. A percentage of all of our profits are donated to charity. We have been responsible for over $10k in loans to Kiva.org and are an Acumen Fund Partner helping deserving other businesses survive and thrive in all parts of the world.
We are committed to providing the highest quality product and service to you our customer and welcome you to a world where you can eat as many noodles as you want and not worry about a thing except how loud you may slurp :) "
During the Edo Period, beginning in the early 17th century, the Japanese imported Konnyaku/Shirataki from China. Buddhist monks played an important role in popularizing Konnyaku/Shirataki (Miracle Noodles are of this variety) because it was highly appreciated as a medicinal food by Buddhist monks, who also served as "doctors" for a long time in Japan.
The publication of the book, "Konnyaku Hyakusen" (100 recipes of Konnyaku) in 1846, demonstrates how much Konnyaku was loved by Japanese people in those days. After its publication, shirataki recipes became very popular. Many of the recipes in Konnyaku Hyakusen are still loved and eaten at the family table and remain a traditional staple of Japanese diets.
Here is recipe #68 from the book:
DRESSED WITH WALNUT, SESAME SEEDS AND MISO
1. Cut konnyaku as you like it (or use shirataki).
2. Grind equal amounts of white sesame seeds and walnuts.
3. Add miso according to taste.
4. Dress with konnyaku or shirataki.
Though the Edo period might be over, the Miracle Noodle revolution is just getting started! Do you love Pasta? Join our healthy cooking army in the fight against chronic diseases that are often attributable to high-carb diets.
We won't stop until Miracle Noodles are part of all weight loss diets.
It starts right here with you. By spreading the word (via email, Facebook, Twitter, etc.) that a delicious, guilt free noodle is possible every day, we can all take part in making the world a healthier place and help cut down on soaring healthcare costs!