The reason Japanese food can't be made deliciously in Thailand: It's actually the water, not the ingredients

Why does Japanese food taste different even with the same ingredients?

We sometimes hear from Japanese people living in Thailand and those who run Japanese restaurants there that:

"Even with the same recipe, the taste is different."

"The dashi flavor seems weak."

"The rice doesn't taste like it does in Japan."

Many people think the cause lies in the ingredients or seasonings.

However, if the taste changes even when using soy sauce, miso, or Japanese rice imported from Japan, the reason might be "water."

In fact, Japanese cuisine has a very deep connection with water.

Japanese cuisine developed within a "soft water culture."

Japan is known as a country with a lot of soft water globally.

Soft water is water with low mineral content, such as calcium and magnesium.

Representative Japanese dishes such as:

・Miso soup
・Nimono (simmered dishes)
・Takikomi-gohan (seasoned rice cooked with ingredients)
・Udon
・Soba
・Japanese tea

are said to pair well with soft water.

In other words, Japanese cuisine itself is a food culture that developed on the premise of using soft water.

The taste of dashi changes with water.

Dashi is the foundation of Japanese cuisine.

When extracting umami from kombu and katsuobushi, the properties of the water play a crucial role.

Soft water is said to be effective in drawing out the inherent umami and aroma of ingredients, making it easier to create delicate-tasting dashi.

Therefore, many Japanese restaurants and chefs consider water a vital element.

No matter how good the kombu and katsuobushi are, the final impression changes significantly depending on the water used.

The deliciousness of rice is also determined by water.

Rice absorbs a large amount of water during cooking.

Therefore, the difference in water directly affects the taste and texture of the cooked rice.

Rice cooked with soft water is said to have:

・A fluffy texture

・Natural sweetness

・A soft mouthfeel

If you buy Japanese rice in Thailand and feel that it doesn't cook up the same way as in Japan, it's worth re-evaluating your water.

Matcha and Japanese tea are also affected by water.

In recent years, matcha has become increasingly popular in Thailand.

However, matcha and green tea are very delicate beverages.

Water can change their:

・Aroma

・Umami

・Bitterness

・Aftertaste

In Japanese tea ceremony culture, water is also considered a crucial factor influencing the taste of tea.

Why Onsensui99 pairs well with Japanese cuisine.

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

Its biggest feature is its ultra-softness, with a hardness of 1.7mg/L.

It has a very low hardness compared to typical Japanese soft water.

Item	Typical Japanese Soft Water	Onsensui99
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

Beyond just drinking, it is chosen for enjoying Japanese cuisine in ways such as:

・Dashi

・Rice cooking

・Japanese tea

・Matcha

Summary: Ingredients aren't the only thing that changes the taste of Japanese food.

When making Japanese food in Thailand, many people focus on ingredients and seasonings.

However, "water" is one of the important elements that supports the taste of Japanese cuisine.

If you feel that:

"It doesn't taste the same as in Japan."

"The dashi flavor is different."

"The rice doesn't cook as expected."

then try looking at the water you use.

Japanese cuisine changes significantly not only with ingredients but also with water.

By incorporating ultra-soft water like Onsensui99, you might discover a new way to get closer to the authentic taste of Japan.

Frequently Asked Questions (FAQ)

Why does Japanese rice taste different when cooked in Thailand?

This is affected not only by the variety of rice but also by the difference in water used for cooking. The texture and sweetness can change depending on the water.

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

Soft water is said to be effective in bringing out delicate flavors in dashi and tea, making it a good match for Japanese cuisine.

What is the hardness of Onsensui99?

Onsensui99 has a hardness of 1.7mg/L. It is classified as ultra-soft water, which is rare even in Japan.

Related Articles

・A Thorough Comparison of Mineral Waters Available in Thailand: Which Water is Best for Japanese Food?
・Which Water Makes Matcha Delicious in Thailand?
・What is ONSENSUI99? Natural Alkaline Ionized Water Born in Kagoshima