Only Filipino - Lye water also known as kansui, is a food grade potent liquid alkaline – a food grade potassium carbonate solution. Lye water gives ramen noodles their distinctive yellow colour

Kansui Powder is an essential ingredient used to make ramen noodles alkaline. It gives ramen its characteristic flavor, texture, and color. Type 1 is recommended for a thicker noodle that you want to be chewy but not too firm. 100% Sodium Carbonate Type 2 is recommended for a medium-sized noodle. This mix will give your noodle a more even balance of chewy and firm. 60% Potassium Carbonate, 40% Sodium Carbonate Type 3 is recommended for a thin noodle with lower hydration.

Kansui Powder for Making Fresh Ramen Noodles - Type 3 - Special Blend for Thin, Firm and Low Hydration Ramen Noodles (6 oz)

Kansui Local Lye Water From Japan

Kansui Powder for Making Fresh Ramen Noodles - Type 4 - Potassium Carbonate (6 Oz) : Grocery & Gourmet Food

Japanese Ramen noodle ingredients - Yamato Noodle

Japanese Ramen noodle ingredients - Yamato Noodle

Alkaline noodles - Wikipedia

Lye water also known as - Mr Bells Global Food Emporium

Kansui, or lye water, also serves as an umbrella term for alkaline salts used to increase the PH that affects the gluten in the noodles (Satinover 15)., By Dwight Ramen

Potassium Carbonate & Sodium Bi-Carbonate Solution (Lye Water) 16.9 Fl Oz雪鹼水 : Health & Household

Lye Water (Kansui) & Its Homemade Substitute - Red House Spice

Let's Ask the Chef About Ramen! Part 2 : What is Kansui, the special ingredient that determines the noodle's firmness? - Myojo USA

Kansui (lye water, alkaline solution, 枧水) - Omnivore's Cookbook