Why Dashi Tastes Different in Thailand: It's Actually the Water, Not the Kombu or Bonito Flakes

Why does dashi taste different even with the same konbu and katsuobushi as in Japan?

For those of you who make Japanese food in Thailand,

you may have experienced that the dashi tastes different from what you make in Japan.

The konbu is made in Japan.

The katsuobushi is made in Japan.

The recipe is the same.

Yet the miso soup and nimono taste different.

One reason that is often overlooked is "water."

The taste of dashi can actually change significantly depending on the water.

Dashi is the foundation of Japanese cuisine.

Dashi is what supports the deliciousness of Japanese cuisine.

Miso soup, nimono (simmered dishes), udon, soba, chawanmushi (savory egg custard).

Many Japanese dishes are made with dashi as their base.

Typical dashi include:

• Konbu dashi (kelp broth)
• Katsuobushi dashi (bonito flakes broth)
• Niboshi dashi (dried sardine broth)
• Dried shiitake mushroom dashi

Although the ingredients themselves are simple, their combination creates the unique umami taste of Japanese cuisine.

What are the umami components of dashi?

Konbu contains glutamic acid,

katsuobushi contains inosinic acid,

and dried shiitake mushrooms contain guanylic acid.

These umami components combine to create a deeper flavor.

One of the reasons Japanese cuisine is globally recognized is this "umami culture."

Why is soft water said to be suitable for Japanese cuisine?

Japan is one of the few soft water countries in the world.

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.

Therefore,

• Dashi
• Miso soup
• Nimono
• Chawanmushi
• Japanese tea

are said to be highly compatible with soft water.

Especially for dishes that enjoy delicate flavors like dashi, the difference in water can affect the taste.

Differences between Thai and Japanese water

In Thailand, water quality varies by region.

Even with a water purifier,

• mineral balance
• hardness
• taste

may differ from Japan.

Therefore, even if the same konbu and katsuobushi are used, the taste of dashi may differ from what is made in Japan.

Why Onsensui99 is recommended for making dashi

ONSENSUI99 is natural alkaline ionized water sourced from approximately 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 makes it ultra-soft water, which is exceptionally low even in Japan.

Therefore, it is chosen by those who want to bring out the natural flavors of Japanese ingredients.

Not just for dashi. Also for miso soup and takikomi gohan.

Dashi forms the basis for various Japanese dishes.

For example,

Miso soup

Enjoy the flavors of dashi and miso

Takikomi gohan (seasoned rice)

The umami of dashi permeates the rice

Nimono (simmered dishes)

Enhances the natural flavors of ingredients

Chawanmushi (savory egg custard)

Enjoy the smooth texture

Since dashi is fundamental to Japanese cuisine as a whole, it's worth paying attention to the water.

Small improvements you can try in your daily cooking

When making Japanese food,

before changing the konbu or katsuobushi,

first re-evaluate your water.

You might make new discoveries just by doing that.

It is said that because dashi is a simple dish, the difference in water is easily noticeable.

Summary

When making Japanese food in Thailand,

you may feel that "it tastes somehow different from what I ate in Japan."

The reason might not be the konbu or katsuobushi, but the water.

Japanese cuisine has developed within a soft water culture.

Dashi, miso soup, nimono, takikomi gohan.

Since these are everyday Japanese dishes, why not pay attention to the water you use?

Frequently Asked Questions (FAQ)

Which is better for dashi, soft water or hard water?

Generally, soft water is said to be suitable for Japanese cuisine and dashi.

Does the taste of dashi change with water?

The impression of flavor and mouthfeel can change depending on water quality.

What is the hardness of Onsensui99?

The hardness of Onsensui99 is 1.7mg/L.

Can Onsensui99 be used for things other than dashi?

It can be used in a wide range of Japanese dishes, including miso soup, rice, Japanese tea, and nimono.

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