When we think about healthy cooking, we often focus on ingredients—fresh vegetables, balanced meals, and fermented foods. But there’s one essential element that is often overlooked. Water.
Why Water Quality Matters in Cooking
Our bodies are made up of around 60% water, which means the quality of the water we consume every day plays a significant role in our overall wellbeing.
From cooking rice to making soup or tea, water is a foundation of almost everything we prepare in the kitchen.
Yet, many of us rarely stop to think about its quality.
Our body is 60% WATER
Alkaline Diet and Japanese Cooking
In my cooking classes, I often talk about the concept of an alkaline diet—focusing on balance within the body.
Many traditional Japanese ingredients support this naturally, including:
- seaweeds
- konnyaku
- fermented foods
These foods are simple, nourishing, and help create balance.
However, an important question to ask is:
What about the water we use to cook them?
Why I Use Alkaline Water Every Day
For over 10 years, I’ve been using alkaline mineral water both at home and in my cooking classes.
It has become an essential part of my daily routine.
I use it for:
- soups and broths
- cooking rice, pasta, and noodles
- tea and other drinks
The difference is subtle but noticeable. The taste is clean, smooth, and enhances the natural flavour of ingredients.
Clean, alkaline water can make simple dishes and tea more nourishing and flavourful.
Water: The Hidden Ingredient in Every Dish
Water is one of the most overlooked ingredients in cooking, yet it touches every part of the process—from washing rice to shaping simple dishes like onigiri. Before the rice is even cooked, it begins absorbing water during rinsing, which means the quality of the water directly influences the final taste and texture. Using clean, filtered or alkaline water helps bring out a lighter, more natural flavour, allowing the ingredients to shine without interference. Even in something as simple as rice and seaweed, the difference is noticeable—clean water creates a softer texture, a purer taste, and a more nourishing overall dish.
Simple onigiri made using clean, filtered water for a lighter texture and more natural flavour.
Is Boiling Water Enough?
A common question I hear is: “If I boil water, doesn’t that make it clean?”
Boiling water can help eliminate certain bacteria, which is helpful.
However, it does not remove dissolved substances such as chlorine or fluoride. In some cases, as water evaporates, these substances can become more concentrated.
This is why choosing good-quality water—or using a filtration system—can make a meaningful difference in your cooking.
Benefits of Using Clean, Filtered or Alkaline Water
Using clean or alkaline water in cooking can:
- Improve the taste of simple dishes
- Enhance the flavour of tea and soups
- Support a more mindful and balanced kitchen
- Complement a healthy, whole-food lifestyle
Sometimes, it’s the smallest changes that create the biggest impact.
A Simple Way to Improve Your Everyday Cooking
For many years, I’ve been using a simple alkaline water filter jug at home and in my classes.
It’s an easy and practical way to improve the quality of the water you use every day—without overcomplicating your routine.
You can find more details here.
What I use at home and in my classes. You can find more details here.
Taste the Difference Yourself
If you join one of my cooking classes, you’ll be able to taste the difference that water quality can make.
I’ll also have the alkaline water filter available in class if you’d like to try it or purchase on the day.
Final Thoughts
Healthy cooking isn’t just about what you eat.
It’s also about how you prepare your food—and what you use along the way.
Water may seem simple, but it plays a powerful role in creating nourishing, balanced meals.
DO YOU NEED HEALTHY VEGAN COOKING INSPIRATIONS?
Do you know I run a cooking school in Sydney?
Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, corporate team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.
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Plant Based Cookbooks
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, please grab my vegan cookbook “Japanese Superfoods” or “Top 3 Japanese Superfoods for Natural Weightloss” or even better, you can have “Japanese Superfoods combo deal” to master Japanese Superfoods.
