MAMA SLICE NOODLES

Ramen process
Ramen noodles are made from flour and water kneaded in the ratio of 7 to 3. The water used for making ramen noodles is called kansui, which is a type of alkaline mineral water. Kneading flour with kansui gives the noodles a unique flavor similar to Chinese noodles, as well as a firm texture. In addition, Kansui adds a yellowish hue after it reacts with flour pigment. To prevent noodles softening too much from boiling them, eggs, gluten and salt are added to the flour. We currently offer seven different types of fresh ramen noodles from thick to thin for any style of cooking or preference.