Mike was a twelve-year-old boy from America who had recently developed a deep fascination with Japanese society. He enjoyed watching Japanese documentaries and travel shows, especially those featuring everyday life, local communities, and unique cultural traditions.
His mother, Kelly, who prided herself on being well-informed, often discussed news and social topics with him, though she admitted Japan’s social structure was more complex than she expected.
His father, John, was a busy corporate worker who had traveled to Japan many times but rarely experienced life outside business districts in big cities.
They also knew Nobu, a Japanese college exchange student who often visited their home and shared stories about school life, customs, and regional differences.
Mike liked Japan, and he realized there was still so much more to learn about the country’s diverse and evolving society.
Prologue
One day, Mike found himself deep in a conversation about ramen with his friends. It started simply—discussing the differences between Miso, Salt, and Shoyu (soy sauce) bases—but the talk heated up and quickly turned “geeky.” Eventually, the topic shifted to the noodles themselves. Since neither Mike nor his friends had ever paid much attention to the specifics of noodle-making, the conversation became a game of guesswork. They left it at, “Well, ramen noodles are made of wheat, right?” and called it a day.
Meanwhile, Kelly and John were busy discussing another Japanese staple: Udon. When Mike returned home, he overheard them and decided to jump in, bringing his questions about ramen noodles to the table.
Act I: John Ponders the World’s Noodle Culture
John: “The world’s noodle culture is full of fascinating mysteries. You’ve got Asia—Japan and China, of course—but then you have Italy on the complete opposite side of the globe where noodle culture also flourished. Is there a connection? Or did they evolve independently? And if the idea was passed along, who was the messenger? It’s a real head-scratcher.”
Mike: “It is strange. To have such similar cultures on opposite sides of the planet.”
John: “Exactly. And if there is a connection, you run into the ultimate question: ‘Who made them first?'”
Mike: “I guess it would have to be someone with the means to travel long distances.”
John: “Right. That’s why people often think of Marco Polo’s era. I’ve always wondered if the culture was transmitted around that time.”
Mike: “But what about Genghis Khan? He led his cavalry from China all the way into Europe. I’ve heard a theory that the ‘bento’ they carried was actually Yakisoba.”
John: “I don’t know about the Yakisoba part, but the fact that the probability isn’t zero is what makes it fun.”
Mike: “True. But if we’re going down that road, shouldn’t we ask, ‘Who was the first to actually make noodles out of wheat?'”
John: “Good point. Wheat noodles… We have those in Japan, too.”
Act II: Kelly is Confused by the Ingredients
Kelly: “Oh, what are you two talking about?”
John: “Just the world’s noodle culture. Where the first noodles came from, who spread them—that kind of thing.”
Kelly: “That sounds fascinating. I love it when food culture and world history overlap.”
John: “Exactly. We’re talking Italy, China, Japan… the whole world. And then…”
Kelly: “And then what?”
John: “Well, it gets overwhelming if we think too big. But even if we just look at Japan, there are so many different types of noodles. I was wondering why that is.”
Kelly: “True. And then there’s the question of the ingredients.”
John: “Exactly.”
(Nobu enters)
Nobu: “Hello there.”
John: “Oh, Nobu! Perfect timing.”
Kelly: “We wanted to ask you something. Japan has so many noodles—Ramen, Udon, Soba… Soba is made from buckwheat, but Ramen and Udon are both made from wheat, right? Setting Soba aside, I don’t understand why Ramen and Udon are so incredibly different if they use the same grain.”
Nobu: “Ah, Ramen and Udon. The difference really comes down to whether or not they contain ‘Kansui‘ (alkaline water).”
Kelly: “Kansui?”
Nobu: “Simply put, it’s a mineral solution. To be technical, it’s an alkaline food additive containing things like potassium carbonate and sodium carbonate.”
Kelly: “Wait, wait… I was never very good at chemistry.”
Nobu: “My apologies! Let me break it down into simpler terms.”
Act III: Nobu Explains Ramen Noodles
Nobu: “The bottom line is that Kansui is a ‘strongly alkaline food additive.'”
Kelly: “Wait, an additive?”
Nobu: “Yes. But in Japan, it’s strictly regulated as a food product, so it’s perfectly safe to eat.”
Kelly: “Phew, that’s a relief.”
Nobu: “Now, think about wheat flour. It’s usually white, right? Even if you knead it with water, the color doesn’t change—like pizza dough.”
Kelly: “Now that you mention it, you’re right.”
Nobu: “But Chinese-style ramen noodles are different. They look yellow. When you use Kansui, it causes a chemical reaction with the wheat that turns it yellow.”
Kelly: “But if it just changes the color, it seems a bit unnecessary.”
Nobu: “If it were just for the color, we might not need it. But Kansui serves a much bigger purpose.”
Kelly: “How so?”
Nobu: “Beyond the yellow hue, it gives the noodles their unique elasticity and ‘chew’ (koshi). It’s also vital for that distinct ramen aroma.”
Kelly: “I see… so it’s all about the chemical reaction.”
Act IV: Kelly Learns About Udon and Gets a Little Shocked
Kelly: “But wait a minute. We have Udon in Japan, too. Those noodles are white. They aren’t yellow like ramen.”
Nobu: “That’s right. Udon is white. Since it’s made from wheat, it’s natural for it to stay white.”
Kelly: “That’s what I don’t get! Udon is also elastic and has a great ‘chew.’ How do they get that texture without the chemical reaction?”
Nobu: “Because they tread on it with their feet.”
Kelly: “Excuse me?!”
Nobu: “They knead the dough by stepping on it to create elasticity. Wheat contains a protein called gluten, which provides structure. In Ramen, Kansui acts on the gluten to create that bounce. But in Udon…”
Kelly: “What about Udon?”
Nobu: “Like I said, Udon is stepped on. This is a method that uses the physical properties of gluten. Gluten becomes stronger and more elastic when physical force is applied. So, we use our feet to knead it.”
Kelly: “Couldn’t you just use your hands?”
Nobu: “Stepping is just much more efficient. For example, Kelly, if we assume you weigh… say, 60kg. Could you knead dough with 60kg of force using just your hands?”
Kelly: “I… I don’t think so.”
Nobu: “Exactly. Human arm strength has its limits. Even if you lean your whole body weight into it, it’s inefficient. By stepping on it, you can apply your full weight directly. If you used your hands, you might only apply 15kg of force, but with your feet, you’re hitting it with the full 60kg. It’s very effective… well, although nowadays machines do the kneading with similar force.”
Kelly: “Nobu… can I have a word?”
Nobu: “Sure, what is it?”
Kelly: “Isn’t it a bit rude to talk about a lady’s weight so casually?”
Nobu: “Oh… Hahaha! You’re right. My mistake! Sorry about that!”
Conclusion
In this post, we explored the differences between Ramen and Udon noodles. Hopefully, this answers the question for anyone wondering, “Why are they so different when they’re both made from wheat?”
It’s interesting to think that Kansui is a food additive that has been used for centuries. While we might call it “ancient wisdom” today, there must have been a “first person” to ever use it. Perhaps they were creeped out at first by the water that turned wheat yellow!
Also, it seems that if Kansui is too concentrated, it can cause an upset stomach. I can’t help but wonder if that first person had to deal with a stomach ache while testing it out. The “romance” of history truly is endless, isn’t it?
In any case, Japan has many more fascinating food cultures to explore. We can’t cover them all here, so let’s save those for next time!
