Ask Yamachan

Frequency asked questions

Where can we get Yamachan ramen retail products?

You can find our retail products in the frozen food section at Asian supermarkets in most major cities.

How long can we keep Yamachan Ramen ?

You can keep our product at the latest, one year from production date. Inside the freezer. If you read the six numbers after the word “LOT# ” on the back side of the package is the production date.(Read from right to left. ex LOT#416090-Was produced on 09/06/14)

Questions about ingredients

What is “Kansui”?

Kansui is an alkaline solution that combines with water, potassium carbonate, and sodium carbonate. Noodles that don’t have Kansui aren’t ramen.

What makes Kansui special in manufacturing ramen?

Kansui gives a unique flavor to the ramen noodles. It also provides a longer shelf-life to ramen noodles. Kansui gives elasticity to ramen noodles aswell. Kansui is alkaline and that gives ramen noodles that easily recognizable yellow color we know and love.

What type of food allergies could be in your noodles?

Some of our noodles contain wheat, eggs, soy, and food coloring (Specifically, FD&C Yellow #5.).

Are there noodles without eggs or wheat?

We have gluten-free noodles, eggs-free noodles, and noodles that are also vegan. Our gluten-free noodles contain no wheat, egg, soy, or food coloring.


When cooking noodles in a shallow pot, the noodles stick to the bottom of the pan. This causes the noodles to turn white. How do you prevent this from occuring?

Please use a deeper pot and more boiling water when you cook the noodles. That should prevent your noodles from turning white.

Can I cook the noodles if they’re still frozen ?

When you don’t have time to defrost them, you can cook them in a cooking basket , but please don’t stir the noodles because the noodles will break into pieces. Frozen noodles reduce the temperature of the water. If this happens, the noodles end up being under cooked. Best practice is to cook the noodles longer if the water is colder.

Why are the noodles harder and not chewy?

Noodles will age over time. The aged noodles become harder and translucent but if you cook them longer than regular cooking time its chewiness will be back again. When noodles are hard, it lengthens the cooking time. When noodles seems thinner than usual, it shortens the cooking time. Please adjust the boiling time based on the noodle’s hardness of your choice.

WHAT to do if …

Why is there water inside the package?

The water will come out when cold air hits the warmer surface of the package. This is called condensation. The noodles will defrost when soaked in water. You can sprinkle a small amount of corn starch to loosen the noodles before cooking in water. Cook the noodles 20-30 seconds longer. Now the noodles will taste better.

What can you do to make ramen noodles absorb the soup better?

Take the noodles out from the package and let the air spread to the noodles by fluffing them up. By fluffing the noodles with your hand, it makes them curly. A unique texture is made and a sense of unity of soup and noodles will  increase. In order to prevent drying out, keep it in a sealed container or cover with a wet cloth.

The tonkotsu soup base gets hard when I store it in the fridge, this makes it hard to use. What should I do ?

You can transfer the soup base from the bag by heating the soup and keeping it at room temperature. Mix the soup base well by shaking it before use.