Cookbook:Kansui

Kansui

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Kansui, also called gansui or jian shui,[1] is an alkaline substance used largely for textural effects.[2][3][4] It is similar to limewater.

Characteristics

Kansui usually comes as either a powder or liquid solution,[3][5][6] where the principal alkaline components are potassium carbonate and sodium carbonate,[3][4][5][6] sometimes with some sodium bicarbonate as well.[1] Phosphate salts may also be present.[4][5] Liquid kansui tends to have a higher proportion of potassium carbonate than does powder kansui.[6][7] Some varieties of kansui consist entirely of sodium carbonate, with no potassium carbonate.[5]

Note that the proportions of potassium carbonate and sodium carbonate in the mixture will modulate its effects.[7] Potassium carbonate is said to be more "hardening" than sodium carbonate.[6][7] A 3:2 ratio of potassium carbonate to sodium carbonate is common.[5]

Selection and storage

Kansui is typically sold by specialty East Asian ingredient vendors.[2]

Use

Kansui is often used in wheat doughs to create elasticity/springiness and add a yellow color.[2][4][6][1] The former effect is accomplished by tightening the gluten strands in the dough,[3][4] while the latter comes from the alkaline effects on pigments in the flour.[6] It is a traditional component of ramen noodles, mooncake skins, and more.[1][2][3][7]

Substitution

If you can't access commercial kansui, the best substitute is plain sodium carbonate.[2][4] This can be easily made by baking bicarbonate of soda[7] for 1 hour at 250–300°F (120–150°C).[4]

Recipes

Recipes using kansui
Cookbook:Tonkotsu Ramen

References

  1. ↑ a b c d Everyone (2019-01-21). "Potassium Carbonate - Chinese Ingredients". The Woks of Life. Retrieved 2025-02-01.
  2. ↑ a b c d e Zhu, Maggie. "Kansui (lye water, alkaline solution, 枧水)". Omnivore's Cookbook. Retrieved 2024-12-16.
  3. ↑ a b c d e "Let's Ask the Chef About Ramen! Part 2 : What is Kansui, the special ingredient that determines the noodle's firmness? - Myojo USA". 2023-01-11. Retrieved 2024-12-16.
  4. ↑ a b c d e f g Dand, Khyati (2023-05-26). "The Make-Or-Break Ingredient You Need For Sturdy Ramen Noodles". Food Republic. Retrieved 2024-12-16.
  5. ↑ a b c d e "Let's Ask the Chef About Ramen! Part 3 : What is Kansui, the special ingredient that determines the noodle's firmness? Vol.2 - Myojo USA". 2023-02-11. Retrieved 2024-12-16.
  6. ↑ a b c d e f Mii, Noodle Master: Akira (2024-01-29). "Japanese Ramen noodle ingredients - Yamato Noodle". Yamato Manufacturing Co., Ltd. Retrieved 2024-12-16.
  7. ↑ a b c d e "The Science Of Ramen Noodles – The Japanese Food Lab". thejapanesefoodlab.com. Retrieved 2024-12-16.
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