Wheat flour, Sodium Carbonate, Salt, Water.
The MEISHI Japanese wheat noodles we offer are of the type – Ramen (not the instant pre-fried variety with seasoning!), light yellow and somewhat stiff. They are best cooked in the water of pH 5.5 – 6, which is adjusted by adding some acid. Acids include vinegar, lemon juice–all kinds of things that we use to brighten foods or add sourness. Country of origin: Malaysia.
Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed (nori), and green onions. There are very many varieties of Ramen with each locality of Japan producing its distinct style.