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kansui - カン水 - 環水


The History of KANSUI

The Chinese have been using KANSUI in cooking for over 2000 years. It is used when making noodles, wanton shells and manju buns to give them their characteristic flavor and texture.

What is KANSUI?

KANSUI gives instant ramen its unique flavor and elasticity. In ancient China, they used well water that was especially rich in minerals, or solutions of grass, wood and roots dissolved in water. The main components of this liquid were sodium and potassium carbonate and phosphate. Modern KANSUI is made directly from one or a combination of these elements.

The components and purity of KANSUI are regulated by Japanese food and hygiene laws which recognize it as a safe food additive.

The yellow color of ramen noodles is due to the action of KANSUI on natural pigments in wheat flour.

Effects of KANSUI

In addition to giving instant ramen the same viscosity and elasticity as traditionally-made ramen, KANSUI also has the following effects:

  1. It gives the ramen its characteristic flavor.
  2. It harmonizes the flavor of the ramen and the soup, enhancing palatability.
  3. It gives the ramen the desired texture.

References

In progress.