• •BBC News reports that social media users in Japan are preparing instant noodles using cold tap water instead of boiling water.
• •The method requires significantly longer soaking times, often 15 to 45 minutes, compared to the standard 3-minute boiling process.
• •Proponents claim the texture remains firmer, though the food safety implications of soaking dehydrated starch for long periods remain largely untested by health authorities.

Social media users in Japan have popularized a method of preparing instant noodles by soaking them in cold water rather than cooking them with heat. While the technique is presented as a culinary hack to achieve a specific 'al dente' texture, it stands in sharp contrast to conventional manufacturing instructions that require high temperatures to rehydrate noodles safely. However, the trend lacks official endorsement from major noodle manufacturers, who typically design their products to be cooked at temperatures above 100°C to eliminate potential pathogens. Whether this method gains traction as a standard practice or remains a niche curiosity will likely depend on whether users encounter digestive issues from the extended cold-soaking process.