Why Chawanmushi Made in Thailand Differs from Japanese Chawanmushi | Water, Not Eggs, May Be the Factor

Why does chawanmushi taste different even with the same eggs and dashi as in Japan?

Have you ever felt that when you make chawanmushi in Thailand,

"it somehow tastes different from the chawanmushi you eat in Japan"?

The eggs are from Japan.

The dashi is from Japan.

The recipe is the same.

The steaming time is the same.

And yet, the texture and flavor are subtly different.

One reason that is often overlooked is "water."

In fact, chawanmushi is one of the Japanese dishes most susceptible to the influence of water.

Over 80% of chawanmushi is water

Chawanmushi is often thought of as an egg dish, but in reality, dashi is the main ingredient.

Typical chawanmushi is made with:

• eggs
• dashi
• chicken
• shiitake mushrooms
• kamaboko (fish cake)
• mitsuba (Japanese parsley)

and other ingredients.

However, looking at the proportions,

the amount of dashi is about 3 times that of egg.

This means that most of the chawanmushi is made up of dashi.

Therefore, differences in water can significantly affect the finished product.

The deliciousness of chawanmushi is determined by the dashi

The appeal of chawanmushi is its:

• smooth texture
• refined umami
• gentle aroma

The dashi is at the heart of this flavor.

Glutamic acid from kombu,

inosinic acid from katsuobushi,

and guanylic acid from shiitake mushrooms.

When these umami components combine, they create the deep flavor unique to chawanmushi.

That is why the quality of the dashi is directly reflected in the taste.

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

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

Soft water is water with relatively low levels of minerals such as calcium and magnesium.

Japanese cuisine has developed over a long history in this soft water environment.

Therefore, dishes such as:

• dashi
• miso soup
• chawanmushi
• Japanese tea
• takikomi gohan (seasoned rice)

are said to pair well with soft water.

Especially for delicate dishes like chawanmushi, differences in water can be easily perceived.

Reasons why chawanmushi made in Thailand tastes different from Japan

Water quality varies by region in Thailand.

Even with a water purifier,

• mineral balance
• hardness
• taste

can differ from Japanese water.

Therefore, even with the same kombu,

the same katsuobushi,

the same eggs,

and the same recipe,

the flavor and texture of chawanmushi made in Thailand may differ from that made in Japan.

Tips for making smooth chawanmushi

To make delicious chawanmushi:

Prepare dashi carefully

Extract the umami from kombu and katsuobushi thoroughly.

Strain the egg mixture

This creates a smooth texture.

Maintain a stable steaming temperature

High heat can cause "su" (holes) to form.

Pay attention to the water

Water is an important factor if you want to bring out the flavor of the dashi.

Why Onsensui 99 is chosen for Japanese cooking

ONSENSUI99 is a natural alkaline ionized water

sourced from approximately 750m underground in Tarumizu City, Kagoshima Prefecture.

Its characteristics include:

• pH 9.5-9.9
• Hardness 1.7mg/L
• Ultra-soft water

A hardness of 1.7mg/L is extremely low, making it ultra-soft water even in Japan.

Therefore, it is chosen by those who want to enjoy the authentic flavors of Japanese cuisine, such as:

• dashi
• miso soup
• chawanmushi
• Japanese tea
• takikomi gohan (seasoned rice)

.

Not just chawanmushi. Can be used for all Japanese cuisine

The dashi that forms the base of chawanmushi is common to many Japanese dishes.

For example:

Miso soup

Enjoy the aroma and umami of dashi.

Takikomi gohan (seasoned rice)

The umami of dashi permeates the rice.

Nimono (simmered dishes)

Enhances the natural flavors of the ingredients.

Udon/Soba

The flavor of the broth becomes even more important.

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

Summary

When you make chawanmushi in Thailand,

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

The cause might not be the eggs, but the water.

Chawanmushi is a dish where you enjoy the flavor of dashi.

That's why,

in addition to kombu and katsuobushi,

why not also consider the water used to make the dashi?

A small difference in your daily Japanese cooking might lead to a big discovery.

Frequently Asked Questions (FAQ)

What kind of dashi is recommended for chawanmushi?

Generally, ichiban dashi (first broth) made from kombu and katsuobushi is commonly used.

Does the water change the taste of chawanmushi?

It can change the impression of the dashi's flavor and texture.

What is the hardness of Onsensui 99?

The hardness of Onsensui 99 is 1.7 mg/L.

Can Onsensui 99 be used for dishes other than chawanmushi?

It can be used for a wide range of Japanese dishes such as miso soup, takikomi gohan, Japanese tea, and nimono (simmered dishes).

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