Association of Alkaline Ionized Water Apparatus
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For a clear and refined taste
Because of its high extraction capability, alkaline ionized water can be used to make broth with no turbidity and a clear and refined taste. In an experiment with kelp, up to 33 out of 42 people answered that broth made with alkaline ionized water seemed clearer. This is because it strongly extracts glutamic and amino acids, which are the constituents of deliciousness, thus ridding the broth of impurities and refining its taste.
How to make tasty broth
1.In a pot, put 5 cups of alkaline ionized water with a 10cm by 7cm piece of kelp used for stock, and leave it for a while.
3.Add 15 grams of dried bonito shavings (one handful) to the water from step 2, then when it boils, stir it once and turn off the stove.
2.Heat pot on medium heat. Take out the kelp when it floats up to the surface.
4.Place a paper towel in a strainer and pour in the water from step 3 to strain it.
Change over time of the level of glutamic acid in a liquid in which kelp is being steeped
In the initial stage of steeping, glutamic acid level is higher with alkaline ionized water; and we can see that the dissolution rate of glutamic acid in alkaline ionized water is faster than that in purified water.

Amount of glutamic acid dissolved in liquid in which kelp is being steeped

Let’s make a cup of chawanmushi (steamed egg custard)!
Chawanmushi (70 kcal per person)
・Ingredients (4 servings): One skinless white chicken breast, 1/4 teaspoon of soy sauce, 2 slices of fish paste, 4 headless shrimp, 4 Japanese honeywort sprigs, 8 gingko nuts (Boiled), 2 eggs, mixture A (2 cups of broth made with alkaline ionized water, 1 tablespoon of sweet sake, 1/4 teaspoon of soy sauce, 1/2 teaspoon of salt), some yuzu peels
1. Cut the white chicken breast into 4 pieces, and baste them in soy sauce. Cut each fish paste slice in half.
2. Devein and shell the shrimps. Cut the Japanese hornworts into 2cm long pieces.
3. Mix in mixture A, add salt and let it cool, then add mixed egg and strain.
4. Put 1 into bowls and pour in 3 equally.
5. Put them in a prepared steamer; put over high heat for the first minute and then put over low heat for 15 minutes and steam.
6. When the egg hardens, place 2 gingko nuts on top, and steam on low for another 5 minutes. Poke the custard with a skewer, and turn off the heat if clear water comes out.
7. Decorate with yuzu peels.