What Acid Is Used to Make Noodles? The Surprising Alkaline Truth
•
4 min read
A common misconception is that an acid is used to make noodles, but in reality, many of the world's most prized noodles, such as ramen, get their signature chewy texture from an alkaline agent called *kansui*. This surprising fact reveals a fundamental principle of food chemistry, where an ingredient with a high pH, rather than a low pH, is key to achieving a distinct culinary result.
