Soft Water

Nansui (軟水: Soft Water) is the essential element of Washoku and could enhance your culinary experience.

Japan is blessed with abundant natural sources of high quality soft water, which Wahoku culture has been built upon.

Washoku has been taking advantage of the softness of water because it does not interfere with the taste of the ingredients and bring out the optimal flavor, aroma and Umami. So in Japan there are many culinary dishes which are making use of Water.


“Japanese cooking is a cooking of subtraction using a minimum amount of ingredients to bring the maximum flavor of main ingredients. Each ingredients plays a big role that includes water making Dashi. ” -Chef Nobu Yamazaki, Sushi Taro

Making Dashi

Rice Garmination

Making Tofu

Brewing Sake

Making Shoyu

Making Vinegar

Making Soba Noodle

Making Udon Noodle

Water softness is defined by U.S. Department of Interior and the Water Quality Association as follows. Cleansui Culinary Water is capable of softening water to the Soft or Slightly hard category level.

*Under the WHO guideline, water containing calcium carbonate at concentrations below 60 mg/l is generally considered as soft; 60–120 mg/l, moderately hard; 120–180 mg/l, hard; and more than 180 mg/l, very hard.

Soft 0 – 17.1 mg/l
Slightly hard 17.1 – 60 mg/l
Moderately hard 60 – 120 mg/l
Hard 120 – 180 mg/l
Very Hard 180 mg/l and over

Washoku (Japanese Cooking) is known as the “Cuisine of Water”

while French Cooking is often called the “Cuisine of Sauce” and Chinese Cooking is usually called the “Cuisine of Fire”

Use Cleansui Culinary Water to enhance flavor of the ingredients and your Culinary Mixology Experience, while reducing plastic waste.

Dashi Soup Bowl

Kombu Dashi

Japanese Tea

Japanese Rice

Simmered Vegetable

Simmered Fish

Simmered Tofu

Japanese Noodle Soup

Vegetable Stock

Vegetable Soup

Flavored Jelly

Flavored Water

Regular Coffee

Clear Jelly

Whisky and Water

Clear Ice Cube