鹹水
kansui
かんすい
alkaline mineral water
Noodles
The alkaline mineral water (potassium carbonate plus sodium bicarbonate) that gives ramen noodles their yellow color, firm chew, and distinctive aroma. Without kansui, a wheat noodle isn't ramen.
More noodle terms
- suibunritsu · hydration ratio
- barikata · very firm
- kata · firm
- futsuu · standard firmness
- yawamen · soft noodle
- tsukemen · dipping noodle
Cook with it
RamenLab is the recipe writer for ramen on iPhone. Free forever: 50 recipes, 25 notebook cooks, and every calculator.