A lye is a liquid obtained by leaching ashes (containing largely potassium carbonate or "potash"), or a strong alkali which is highly soluble in water producing caustic basic solutions. "Lye" is commonly the alternative name of sodium hydroxide (NaOH) or historically potassium hydroxide (KOH).
Lyes are used to cure many types of food, including the traditional Nordic lutefisk, olives (making them less bitter), canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels. They are also used as a tenderizer in the crust of baked Cantonese moon cakes, in "zongzi" (glutinous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen noodles. They are also present in Kutsinta.