- kansui lye water (for making Chinese noodles)
This is a technical term used in cooking or food production contexts, specifically when talking about making Chinese-style noodles like ramen or udon.
かん水を入れると麺にコシが出る。
Kansui o ireru to men ni koshi ga deru.
Adding lye water gives the noodles a firm texture.
このラーメンはかん水を使っていない。
Kono ramen wa kansui o tsukatte inai.
This ramen doesn't use lye water.
⚖️ Often confused with 'kan' (Chinese) or 'mizu' (water), but 'kansui' is a specific compound meaning lye water.
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