User information exchange

User information exchange

Cooking Noodles
The firmness of noodles is key


Noodles boiled with either alkaline or acidic ionized water are firmer and taste even more delicious.

Using alkaline ionized water:
Noodles with no salt added, such as spaghetti or soba
▲ Sensory evaluation of spaghetti boiled in alkaline ionized water

Noodles with salt added, such as udon, somen, or hiyamugi, as well as Chinese-style noodles made with lye water
▲ Sensory evaluation of dried udon boiled in acidic ionized water



Activities / Organizations

About alkaline ionized water apparatus

Effects and results of alkaline ionized water


c 2016 アルカリイオン整水器協議会.