Article: Not just rice. The reason why miso soup made with Onsen-sui 99 is delicious.
Not just rice. The reason why miso soup made with Onsen-sui 99 is delicious.
It's not just about the rice. Water supports the taste of Japanese cuisine.
In the previous article, we introduced cooking rice with ONSENSUI 99.
Actually, water is not only important for rice.
Miso soup, an indispensable part of the Japanese dining table, can also have its taste impression changed by water.
When making miso soup, many people pay attention to:
- Miso
- Kombu (kelp)
- Katsuobushi (bonito flakes)
However, there may be surprisingly few opportunities to consider "water," which makes up the majority of miso soup.
In the world of Japanese cuisine, water is also considered one of the important ingredients.
Why is soft water said to be suitable for Japanese cuisine?
Japan is a country with a lot of soft water, even globally.
Soft water refers to water that is relatively low in minerals such as calcium and magnesium.
Japanese cuisine has developed over a long history in this soft water environment.
For example,
- Miso soup
- Dashi (broth)
- Nimono (simmered dishes)
- Chawanmushi (steamed egg custard)
- Japanese tea
are said to go well with soft water.
For Japanese cuisine, which brings out the delicate flavors of ingredients, water can be considered an invisible seasoning.
Dashi, supporting the deliciousness of miso soup
Dashi (broth) is an important factor that determines the taste of miso soup.
Typical dashi include:
- Kombu dashi (kelp broth)
- Katsuobushi dashi (bonito flake broth)
- Niboshi dashi (dried sardine broth)
- Awase dashi (combined broth)
Kombu contains the umami component glutamate, and katsuobushi contains inosinate.
Generally, soft water is said to be effective in bringing out the delicate flavors of such dashi.
Therefore, many Japanese chefs are particular not only about dashi but also about water.
Is hard water suitable for miso soup?
Hard water contains relatively high amounts of calcium and magnesium.
While it is popular as drinking water in some regions, soft water is often chosen for Japanese cuisine.
Especially in dishes that enjoy delicate flavors, such as miso soup and dashi, the perception of flavor can change depending on water quality.
For this reason, many Japanese restaurants and home cooks prefer soft water.
Reasons why ONSENSUI 99 is compatible with Japanese cuisine
ONSENSUI 99 is natural alkaline ionized water collected from about 750m underground in Tarumizu City, Kagoshima Prefecture.
Its characteristics are:
- pH 9.5-9.9
- Hardness 1.7mg/L
- Ultra-soft water
A hardness of 1.7mg/L is extremely low, categorizing it as ultra-soft water even in Japan.
Therefore, it is considered to be highly compatible with Japanese cuisine, which emphasizes the original flavors of ingredients.
Comparison of typical Japanese water and ONSENSUI 99
| Item | Typical Japanese Soft Water | ONSENSUI 99 |
|---|---|---|
| Hardness | Approx. 30-80mg/L | 1.7mg/L |
| pH | Approx. 6-8 | 9.5-9.9 |
| Characteristics | Soft water | Ultra-soft water, natural alkaline ionized water |
| Source | Various locations in Japan | Tarumizu City, Kagoshima Prefecture |
| Depth of source | - | Approx. 750m underground |
Not just for miso soup. Also for rice and Japanese tea.
ONSENSUI 99 can be used not only for miso soup but also in various Japanese culinary situations such as:
- Rice
- Dashi (broth)
- Japanese tea
- Nimono (simmered dishes)
- Chawanmushi (steamed egg custard)
Because Japanese cuisine values the natural taste of ingredients, choosing the right water can be one of its pleasures.
Reconsidering water, starting with daily miso soup
While we might be particular about miso and dashi, we may not often consider water.
However, precisely because miso soup is consumed daily, even small differences can be easily noticed.
Just as we pay attention to miso and dashi, focusing on water might lead to new discoveries.
ONSENSUI 99 is natural alkaline ionized water nurtured by the nature of Tarumizu City, Kagoshima Prefecture.
Why not start with your daily miso soup and experience the gentle taste unique to ultra-soft water?
Summary
To make delicious miso soup, a balance of:
- Miso
- Dashi
- Water
is important.
Japanese cuisine has developed within a soft water culture, so soft water is said to be suitable for miso soup and dashi.
ONSENSUI 99, an ultra-soft water with a hardness of 1.7mg/L, is a natural alkaline ionized water recommended for those who want to enjoy the delicate flavors of Japanese cuisine.
Why not try the difference water can make, starting with your daily miso soup?
Frequently Asked Questions (FAQ)
Which is better for miso soup, soft water or hard water?
Generally, soft water is said to be more suitable for Japanese cuisine and miso soup.
Does water change the taste of miso soup?
Since most of miso soup is water, differences in water can change the perception of flavor and mouthfeel.
What is the hardness of ONSENSUI 99?
The hardness of ONSENSUI 99 is 1.7mg/L. It is classified as ultra-soft water, which is rare even in Japan.
Can ONSENSUI 99 be used for things other than miso soup?
It can be used for various Japanese dishes such as rice, dashi, Japanese tea, nimono, and chawanmushi.
Can ONSENSUI 99 be used to make dashi?
Yes, it can be used for making Japanese dashi, such as kombu dashi and katsuobushi dashi.
