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
