Only Filipino - Lye water also known as kansui, is a food grade potent liquid alkaline – a food grade potassium carbonate solution. Lye water gives ramen noodles their distinctive yellow colour
Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate Type 3 is recommended for a thin noodle with lower hydration.
Kansui Powder for Making Fresh Ramen Noodles - Type 3 - Special Blend for Thin, Firm and Low Hydration Ramen Noodles (6 oz)
Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate Type 3 is recommended for a thin noodle with lower hydration.
Kansui Powder for Making Fresh Ramen Noodles - Type 3 - Special Blend for Thin, Firm and Low Hydration Ramen Noodles (6 oz)
Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate Type 3 is recommended for a thin noodle with lower hydration.
Kansui Powder for Making Fresh Ramen Noodles - Type 3 - Special Blend for Thin, Firm and Low Hydration Ramen Noodles (6 oz)
Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is
Kansui Powder for Making Fresh Ramen Noodles - Type 3 - Special Blend for Thin, Firm and Low Hydration Ramen Noodles (6 Oz)
Lye Water (Kansui) & Its Homemade Substitute - Red House Spice
Lye water also known as - Mr Bells Global Food Emporium
Alkaline Water Kansui: The Secret Ingredient Of Ramen And Preparation
Let's Ask the Chef About Ramen! Part 3 : What is Kansui, the special ingredient that determines the noodle's firmness? Vol.2 - Myojo USA
Lye Water (Kansui) & Its Homemade Substitute - Red House Spice
Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate Type 3 is recommended for a thin noodle with lower hydration.
Kansui Powder for Making Fresh Ramen Noodles - Type 4 - Potassium Carbonate (6 oz)
