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