The Kansui: The Secret of Ramen Noodles

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Post is also available in: Italian

Today I am talking about a very difficult ingredient to find, in fact I would say that it is almost impossible to find and not only in our country, but everywhere, except in the countries of origin such as China and Japan. We are talking about the ingredient that gives Ramen noodles their characteristic elasticity. Today I explain to you What is Kansui. Kansui is a special and important component for making Noodles from Ramen. It is a special mineral alkaline water, composed of sodium carbonate, potassium carbonate and sometimes phosphoric acid. In the past this water was taken from a lake in Mongolia, Lake Kan from which the name derives. The waters of this lake were naturally rich in these substances for which the Chinese used this water to prepare noodles.

Alkaline Water, its Importance

Kansui is fundamental, because it gives that particular elasticity and hardness to the dough, not to mention its typical yellow color. Unfortunately in Italy it is almost impossible to find it in any form, liquid, powdered or the flour already treated. In doing research I found two alternatives. The first method consists in replacing the quantity with starch and eggs in order to make them more solid and give them their typical yellowish color. Or, now that we know what kansui is, we can prepare it! I find it the most sensible method since we will create our Kansui with bicarbonate through a simple process that will increase the alkalinity of the bicarbonate itself, changing its ph.

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