This event is closed
Oct 8, 2021Oct 8, 2021
Online class
Yamato HQ (Kagawa, Japan)


  • October 8, 4:30 P.M. (Japanese time)

Online workshop (October 8, 2021). Different Kansui for Different Ramen

you can expect to...
  • Learn why and how kansui is important for ramen noodles
  • Explore different varieties of kansui, and how they can be used to produce ramen noodles with different characteristics
  • Watch a practical session demonstrating production of fresh ramen noodles made from dough with kansui
  • Learn how you can start your own food service business with fresh homemade ramen noodles of the best quality
  • Get an opportunity to ask your questions to the best noodle masters.


Akira Mii

Renowned Japanese noodle cuisine professional

Akira Mii has worked for Yamato for almost 20 years, supporting customers in many countries across the world. He can share his broad knowledge and deep expertise in noodle making and other aspects of noodle business.

Different varieties of kansui for production of ramen noodles with different properties and characteristics

When speaking about ramen not as a dish but as noodles in a narrow sense, one of the most fundamental questions is what exactly makes noodles into “ramen noodles”? And considering that ramen noodles can be of many varieties and for different culinary applications, reducing its definition to a single common denominator is not easy. But there is one element that is absolutely common to all varieties of ramen noodles — kansui, as by definition ramen noodles have to be made from dough that contains this substance. 

But then we are faced with a question of what is kansui, to which again it is difficult to give an unambiguous answer.

As a general description kansui can be defined as a salt (in a broad sense used in chemistry) which is added to dough to give it alkaline properties.

Kansui usually refers to either or a combination of sodium carbonate (Na2CO3) and potassium carbonate (K2CO3) in liquid (i.e. dissolved in water) or powder form. Each component’s function can be described in the following way: 

using kansui for ramen noodles

However, kansui ingredients are not limited to the compounds above, with various other substances (such as different varieties of sodium phosphates, etc.). can be used for ramen making as well.

On October 8, 2021, join Yamato for a free online workshop dedicated to the role of kansui in ramen noodles.

In particular, we will look into how different proportions of the two compounds most frequently used in kansui differently affect ramen noodles’ smell, color, taste and texture, as well as explore other substances that can be used as kansui.

The workshop is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.  


a link to the workshop’s livestream will be sent to your email address 30 minutes before the start

(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)

Time schedule

Time (Japanese time)Contents
4:30~4:35 (P.M.)Introduction
4:35 ~ 4:45A brief lecture on kansui, and its role in ramen noodles
4:45 ~ 5:05Hands-on demonstration of production process to make fresh ramen noodles from dough made with kansui 
 5:05 ~ 5:10Q&A

*October 8, 4:30 P.M. Japanese time will be:

October 8, 00:30 in Los Angeles;

October 8, 02:30 in Dallas;

October 8, 03:30 in New York;

October 8, 10:30 A.M. in Helsinki;

9:30 A.M. in Berlin;

8:30 A.M. in Lisbon

*Schedule and timetable may be subject to change
*The workshop will be conducted in English

How to register for the workshop

Submit your information from [BOOK NOW]
Receive a registration email from Yamato MFG.

You will receive an email with instructions for how to log in to the workshop’s livestream.


Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the workshop.

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