Association of Alkaline Ionized Water Apparatus
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Firmness is the key to good noodles
When noodles are boiled in alkaline ionized water and acidic water, they become firmer and thus more delicious.
When using alkaline ionized water
Unsalted noodles, such as soba and spaghetti
Sensory evaluation results of spaghetti boiled in alkaline ionized water
When using acidic water
Sensory evaluation results of dried udon noodles boiled in acidic water
Salted noodles, such as udon, somen, and thin udon noodles; Chinese noodles kneaded with salt water