Kansui

Kansui, also known as alkaline water, is an alkaline mineral solution used in East Asian noodle making, particularly for ramen. It is typically a prepared solution of alkaline carbonates, most commonly sodium carbonate and potassium carbonate, sometimes with small amounts of calcium and magnesium salts and trace minerals. Kansui raises the dough’s pH, usually to around 10–11, which affects gluten development and pigment stability. Kansui has its origins in traditional Chinese alkaline noodles and is now widely used in Japanese ramen.

In dough, kansui causes proteins to form a firmer, springier gluten network, giving ramen noodles their characteristic chew. It also enhances the yellow color of the noodles by interacting with pigments in the dough and any egg content, contributing to the signature hue of many ramen strands.

Kansui can be derived from natural mineral springs or produced artificially by dissolving alkaline salts in water. Commercial products may vary in mineral content, with some including borates or other trace minerals. It is essential in recipes for authentic ramen noodles, and some other East Asian noodles may use kansui or similar alkaline solutions.

Substitutes exist for home cooks: a common approach is to replace kansui with a mixture of baking soda (sodium bicarbonate) and a small amount of an acidic component to balance, though substitutes will not perfectly mimic the texture and color of true kansui.

Safety and storage: Kansui is intended for culinary use; avoid ingestion in large quantities. Store sealed and away from heat.