水分率
suibunritsu
すいぶんりつ
hydration ratio
Noodles
The percentage of water by weight in a noodle dough. Hakata runs 26 %, Tokyo 32 %, Sapporo and Kitakata 38–42 %. Higher hydration gives a softer, curlier noodle; lower gives a firmer, straighter one.
More noodle terms
- barikata · very firm
- kata · firm
- futsuu · standard firmness
- yawamen · soft noodle
- tsukemen · dipping noodle
- hiyashi · chilled noodle
Cook with it
RamenLab is the recipe writer for ramen on iPhone. Free forever: 50 recipes, 25 notebook cooks, and every calculator.