but ramen noodles include one crucial element: Kansui. This alkaline ingredient is what gives ramen its characteristic texture and golden hue. My guess is that if you couldn’t get your hands on ...

For a dish to be ramen, it needs to have noodles made with kansui, a mix of alkaline salts. Kansui is what makes ramen noodles so special, since it gives them their unique texture and adds flavor.

You have seen chuukamen as the yellow noodles in ramen, yakisoba, and the aforementioned hiyashi chuuka. These defining characteristics boil down (ha!) to the use of highly alkaline water (kansui ...

Besides flour, salt, and water, she recommends using lye water or Kansui, which gives ramen its distinctive chewy texture and color. If you can't find lye water (an Asian grocery might be your ...

“Many people say that ramen is about the broth,” writes cookbook ... this Japanese noodle’s signature bounce is typically achieved with kansui, an alkaline solution of potassium carbonate ...

Ramen noodles are usually made from wheat flour, salt, water, and a special alkaline water called kansui. Their size and density change depending on how they are shaped and how much kansui is used.

Ramen is a Japanese dish that consists of noodles made with wheat flour, salt and kansui, an alkaline water made with baking soda that gives the noodles their chewy texture and yellow color.

Those noodle bowls will be available to the public for the very first time tonight, June 3, from 5 to 8 p.m., at the Kansui Ramen Pop-Up at Larder Deli (1455 W. 29th St., 216-912-8203).