Why Soba Dipping Sauce Tastes Different in Thailand: It's Not the Soy Sauce, It's the "Water"

Have you ever eaten soba, somen, or udon in Thailand and thought,

"This tastes a little different from what I ate in Japan"?

You use soy sauce brought from Japan.

You use Japanese noodle soup base.

Even the bonito flakes and kombu are Japanese.

Yet, for some reason, it doesn't taste like what you ate in Japan.

The reason for that difference might actually be "water," not soy sauce or dashi.

Soba dipping sauce is mostly water.

Soba dipping sauce is made from ingredients such as:

• Bonito flakes
• Kombu
• Soy sauce
• Mirin
• Sugar

But water is surprisingly often overlooked.

Most of soba dipping sauce is made up of water.

This means that if the water changes, the taste of the soba dipping sauce can also change.

Japanese Soba Culture and Soft Water

Japan is a country with a rare soft water culture.

Japanese cuisine has developed alongside soft water.

For example, dishes like:

• Dashi
• Miso soup
• Chawanmushi
• Japanese tea
• Soba dipping sauce

It is said that Japanese cuisine and soft water are very compatible because soft water makes it easy to bring out the delicate umami of kombu and bonito flakes.

The taste of dashi changes with water.

Water plays an important role in extracting umami from kombu and bonito flakes.

Generally, soft water is said to easily bring out:

• Umami of kombu
• Aroma of bonito flakes
• Delicate flavors

Therefore, the impression of taste may change between dashi made in Japan and dashi made in Thailand, even if the same ingredients are used.

Why the taste of soba dipping sauce changes in Thailand.

There are many types of drinking water in Thailand.

However, the mineral balance may differ from the ultra-soft water that Japanese people are accustomed to.

Minerals such as calcium and magnesium can affect:

• Dashi extraction
• Aroma
• Umami
• Aftertaste

That's why you might encounter situations where "the taste just doesn't come out right, even with the same recipe."

Water also affects noodle soup base.

Even when using commercially available noodle soup base, water plays a role.

Especially with concentrated noodle soup base, the impression of taste can change depending on the water.

Those who frequently eat somen, udon, or soba may be more sensitive to the difference in water.

I also felt the difference.

Living in Thailand, I sometimes feel like,

"For some reason, my soba dipping sauce just doesn't taste right."

Changing the soy sauce doesn't help.

Changing the dashi doesn't help.

However, changing the water can alter the impression of aroma and aftertaste.

Once again, I felt the importance of water in Japanese cuisine.

The taste differences experienced in Thai life are not limited to soba dipping sauce.

Actually, the difference due to water is not limited to soba dipping sauce.

There are commonalities in the "taste differences" that Japanese people feel in Thailand.

【Related Articles】

Why the taste of dashi changes in Thailand｜It was actually "water", not kombu or bonito flakes

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Not just rice. The reason why miso soup made with Onsensui 99 tastes better.

Most of miso soup is water. It's a dish where you can easily feel the difference, especially since it's consumed daily.

Why Japanese green tea doesn't taste good in Thailand｜It was actually the "water", not the tea leaves.

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Why Japanese rice doesn't cook well in Thailand｜It was actually the "water", not the rice.

The taste is different even though the same rice is used. We explain the reason.

ONSENSUI99 and Soba Dipping Sauce

ONSENSUI99 is natural alkaline ionized water collected from 750m underground in Tarumizu City, Kagoshima Prefecture.

Its characteristics are:

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

Ultra-soft water is said to be highly compatible with the dashi culture that Japanese people are accustomed to.

Some people also feel a difference in taste when reviewing the water used for making soba dipping sauce and noodle soup base.

Frequently Asked Questions

Is it okay to make soba dipping sauce with Thai water?

Of course, there's no problem. However, the impression of taste may change depending on the water.

Which is more important for soba dipping sauce, dashi or water?

Both are important, but most of soba dipping sauce is composed of water.

Does the taste of dashi change with soft water and hard water?

Generally, soft water is said to bring out the delicate umami of kombu and bonito flakes more easily.

Does water affect somen and udon as well?

Yes. It can affect not only the taste of the soup but also the overall impression of the dish.

Summary

If you feel that the taste of soba dipping sauce is different in Thailand, the cause may not be just the soy sauce or dashi, but the water.

Japanese cuisine has developed alongside soft water culture.

If you are particular about the taste of soba dipping sauce, noodle soup base, somen, udon, etc., please pay attention to the water you use.

By simply changing the water, your usual soba or somen might taste even better.