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P Pleialdebaran Active member Joined Jun 22, 2026 Messages 47 Tuesday at 2:33 AM #2 From what I read in Chuuka Ichiban, alkaline or lye water is added to make the noodle becomes more elastic Anyway, Yamaoka is really knowledgeable. He even knew the chemical composition and gastronomy of food
From what I read in Chuuka Ichiban, alkaline or lye water is added to make the noodle becomes more elastic Anyway, Yamaoka is really knowledgeable. He even knew the chemical composition and gastronomy of food
