Kansui, the Secret of Ramen Noodles and Its History

What is Kansui?

The key ingredient that gives Chinese noodles their unique flavor and texture is Kansui. Kansui is an alkaline solution that mainly contains ingredients such as sodium carbonate and potassium carbonate. Adding Kansui to wheat flour makes the noodles elastic and gives them a good firm texture. Kansui also gives Chinese noodles their distinctive yellow color and give unique flavor. There are two types of Kansui : a liquid type that can be used as-is and a powdered type that needs to be dissolved in water before use.

History of Kansui

The history of Kansui is very old, dating back about 1,700 years (some theories exist). It is said that alkaline water from salt lakes in Inner Mongolia, was first used as water for kneading flour. It has long been known that using the water from this salt lake to make noodles gives them a unique texture, aroma, and bright yellow color. This natural alkaline water has played an important role in noodle production in China historically. It was found that this alkaline water, called Kansui, contains several minerals and these minerals were known to modify the texture, color and flavor of wheat flour noodles.  

In Japan, Chinese restaurants opened for business successively in 1859 with the first releasing of the port of Yokohama to foreign vessels, and Chinese noodles became widespread. At first, natural Kansui imported from China were used, but today, industrially produced Kansui is the mainstream. Nowadays, Chinese noodles made with Kansui have become an essential part of Ramen, and various types of Kansui are produced in Japan according to the various types of Ramen noodle.

Role and Benefits of Kansui

The main components of Kansui, sodium carbonate and potassium carbonate, act on the gluten in the noodles and increase their elasticity. This gives the noodles firmness and a unique texture. In addition, Kansui keeps the pH of the noodles alkaline, giving them a bright yellow color and a unique flavor. Because Kansui affect on the gluten in the wheat flour, it has no effect on noodles made from other grains that do not contain gluten (such as rice flour).

Our Products

We have a variety(more than 5!) of powdered types of Kansui available and can suggest the best product for your ramen. As you know, there are many different types of ramen noodles, and the noodles used in each type are different. The type of Kansui used depends on the characteristics of the noodle (thickness, water content, and texture).

Our products can be used not only for fresh noodles, but also for instant noodles, frozen noodles, and steam noodles. Please contact us for more information.

Conclusion

The secret to the delicious taste of Chinese noodles is actually Kansui. Knowing the history of Kansui will make you feel the appeal of Ramen noodles even more. Next time you eat Ramen, please remember the existence of this “Kansui”.