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 made chawanmushi in Thailand,
and felt that
"it tastes somehow different from chawanmushi eaten in Japan"?
The eggs are Japanese.
The dashi is Japanese.
The recipe is the same.
The steaming time is the same.
Yet, the texture and flavor are subtly different.
A reason often overlooked is "water."
In fact, chawanmushi is one Japanese dish that is easily affected by water.
Over 80% of chawanmushi is water
Chawanmushi is often thought of as an egg dish, but dashi is actually the main ingredient.
Typical chawanmushi is made with:
- Egg
- Dashi
- Chicken
- Shiitake mushrooms
- Kamaboko (fish cake)
- Mitsuba (Japanese parsley)
However, looking at the proportions,
there is about 3 times more dashi than egg.
This means that most of chawanmushi is composed of dashi.
Therefore, differences in water can greatly affect the final result.
The deliciousness of chawanmushi is determined by the dashi
The appeal of chawanmushi lies in its:
- Smooth texture
- Elegant umami
- Gentle aroma
The dashi is at the heart of this flavor.
Glutamic acid found in konbu (kelp),
Inosinic acid found in katsuobushi (bonito flakes),
Guanylic acid found in shiitake mushrooms.
The combination of these umami components creates the unique, deep flavor characteristic of chawanmushi.
That is why the quality of the dashi directly reflects on the taste.
Why is soft water said to be suitable for Japanese cuisine?
Japan is one of the rare 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 its long history in this soft water environment.
For this reason, dishes such as:
- Dashi
- Miso soup
- Chawanmushi
- Japanese tea
- Takikomi gohan (mixed rice)
are said to pair well with soft water.
Especially in delicate dishes like chawanmushi, differences due to water can be easily perceived.
Reasons why chawanmushi made in Thailand tastes different from Japan
In Thailand, water quality varies by region.
Even with a water purifier,
- mineral balance
- hardness
- taste
may differ from Japanese water.
Therefore,
even with the same konbu,
the same katsuobushi,
the same eggs,
and the same recipe,
the flavor and texture of chawanmushi made in Thailand can differ from that made in Japan.
Tips for making smooth chawanmushi
To make delicious chawanmushi:
Carefully prepare the dashi
Fully extract the umami from konbu and katsuobushi.
Strain the egg mixture
This makes for a smooth texture.
Maintain a stable steaming temperature
High heat can cause "su" (holes from overcooking).
Be particular about 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 (Onsensui 99) is a natural alkaline hot spring water collected from approximately 750m underground in Tarumizu City, Kagoshima Prefecture.
Its characteristics are:
- pH 9.5-9.9
- Hardness 1.7 mg/L
- Ultra-soft water
The hardness of 1.7 mg/L is an extremely low value, classifying it as ultra-soft water even in Japan.
Therefore, it is chosen by those who want to enjoy the authentic flavors of Japanese cuisine in dishes such as:
- Dashi
- Miso soup
- Chawanmushi
- Japanese tea
- Takikomi gohan (mixed rice)
Not just chawanmushi. It 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 (mixed 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.
Because dashi is fundamental to Japanese cuisine, it's worth being particular about the water used.
Summary
When you make chawanmushi in Thailand,
you might feel that
"it tastes somehow different from what I had in Japan."
The cause might not be the eggs, but the water.
Chawanmushi is a dish where you enjoy the flavor of the dashi.
That's why,
in addition to konbu and katsuobushi,
why not also pay attention to the water you use to make the dashi?
In your daily Japanese cooking, a small difference might lead to a big discovery.
Frequently Asked Questions (FAQ)
What kind of dashi is recommended for chawanmushi?
Ichiban-dashi (first dashi) made from konbu and katsuobushi is generally used.
Does water affect 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, including miso soup, takikomi gohan, Japanese tea, and nimono (simmered dishes).
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