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===Noodles=== [[File:Fresh ramen noodle 001.jpg|thumb|Fresh ramen noodles]] The type of noodles used in ramen are called {{Nihongo||中華麺|chūkamen|{{lit|Chinese noodles}}}}, which are derived from traditional Chinese [[alkaline noodles]] known as {{lang|zh-latn|jiǎnshuǐ miàn}} ({{lang|zh|鹼水麵}}). Most {{Nihongo|||chūkamen|}} are made from four basic ingredients: wheat flour, salt, water, and ''{{ill|kansui|ja|かん水}}'', derived from the Chinese {{lang|zh-latn|jiǎnshuǐ}} ({{lang|zh|鹼水}}), a type of alkaline mineral water containing [[sodium carbonate]] and usually [[potassium carbonate]], as well as sometimes a small amount of [[phosphoric acid]]. Ramen is not to be confused with different kinds of noodle such as [[soba]], [[udon]], or [[somen]]. The {{lang|zh-latn|jiǎnshuǐ}} is the distinguishing ingredient in {{lang|zh-latn|jiǎnshuǐ miàn}}, and originated in [[Inner Mongolia]], where some lakes contain large amounts of these minerals and whose water is said to be perfect for making these noodles. Making noodles with {{lang|zh-latn|jiǎnshuǐ}} lends them a yellowish hue as well as a firm texture.{{citation needed|date=October 2020}} But since there is no natural {{lang|zh-latn|jiǎnshuǐ}} or ''kansui'' in Japan, it was difficult to make {{lang|zh-latn|jiǎnshuǐ miàn}} or ''chūkamen'' before the [[Meiji Restoration]] (1868). Ramen comes in various shapes and lengths. It may be thick, thin, or even ribbon-like, as well as straight or wrinkled. Traditionally, ramen noodles were made by hand, but with growing popularity, many ramen restaurants prefer to use noodle-making machines to meet the increased demand and improve quality. Automatic ramen-making machines imitating manual production methods have been available since the mid-20th century produced by such Japanese manufacturers as Yamato MFG. and others.<ref>{{cite web|url=https://www.miamiherald.com/living/food-drink/article78701612.html|title=Fusion of cultures nets stellar ramen at Ichimi|website=miamiherald|language=en|access-date=2019-01-18}}</ref>
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