Water is an ingredient, even when we forget it. Swapping in Kangen Water (pH 8.5–9.5) for cooking is a small change you can taste in everyday dishes.
Rice, soups and broths
Kangen Water is your everyday drinking and cooking water. Use it to rinse and simmer rice for a softer, more even grain, and as the base for soups, stocks and broths where the water does most of the work.
Because it makes up so much of the pot, good-tasting water tends to give a rounder, cleaner result.
Vegetables, tea and coffee
Blanch greens in Kangen Water to keep them bright and lively on the plate. For drinks, it can draw out more flavour from tea leaves and coffee grounds, so you may find you use a touch less to reach the strength you like.
- Rice and grains: Kangen (8.5–9.5)
- Soups and stocks: Kangen
- Tea and coffee: Kangen
- Delicate or sensitive recipes: Clean water (pH 7)
Which water for which job
Reach for Clean/Neutral water (pH 7), one of the five water types, when a recipe is delicate or when you simply want plain, unadjusted water. Save Strong Kangen (~pH 11) for the sink, not the pot — it is a kitchen cleaner, not for drinking or cooking.
Taste as you go: brew your usual tea side by side, one with tap water and one with Kangen, and let your own palate decide.
