Difference between Shirataki and yarn konjak to put in a pot

I can not forgive to have eggs with rice at the end of the pot
Shansei want to eat properly as white rice


You can only add it to the sukiyaki
It does not taste good even if you slurp in a Japanese pot of soup stock

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I will add it to oden
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Konjac Konjac


I wonder how it differs from a sliver string yarn konjac

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Gray (with hijiki) → thread konnyaku
White (Konyaku Only) → Shirataki

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There is gray shirring also

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Is yarn konjaku entering?

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I think that I think Hijiku potato is hijiki


Shirataki solidifies jelly-like objects that have not been cut out, with hot water, extruded from a thin hole in a cylinder like a plain.
The appearance that Konjac comes out of the hole is named "Shirataki" because it looks like a white waterfall.
Since yarn konnyaku is a thin slice of hardened plate konnyaku, it is called "yarn konnyaku".

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It is almost the same thing

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In other words I wonder if it can be said that Shiratsuki is softer