Kansui Powder for Making Fresh Ramen Noodles - Type 2 - Potassium Carbonate & Sodium Carbonate Blend (6 Oz)

It is very good. my homemade noodles smells and taste like the original Japanese noodles.

Is what it says it is and does what it needs to do. Is not fast to dissolve in cold water, felt better mixing in warm-hot water to avoid kansui clumps in the noodles.

Made ramen dough and cut the noodles by hand. After some failed attempts and finally cooking, I can confirm that the chew is the same as I would expect in an authentic restaurant! Almost went with the 100% potassium carbonate, but didn't want to have to bake baking soda to cut it which is why I was looking for this product in the first place. Type 2 is what they recommend for general purpose, and even though I am a fan of hakata ramen, I am glad I followed their recommendation.

Context: Used for homemade fresh ramen noodles. What I like: - Produces the classic ramen chew and spring with a light yellow tint—consistent across batches. Dissolves cleanly with no off smell or taste. Food-grade packaging seals well and is easy to scoop from. Exactly as described; no clumping or moisture issues. How I use it: About 1 tsp for 500 g flour (roughly 0.5–1% by flour weight), dissolved in the water first; don’t overdo it or noodles can taste soapy. Bottom line: Great kansui that works exactly as promised—highly recommend for anyone making ramen at home.

My noodles turned out darker than expected. 7/10 recommend

Makes nice ramen noodles

Worked great for making ramen.

Used it twice already and it makes ramen noodles so tasty and restaurant-like. Great product and not too expensive