Italian Chef Purified Water Quality Converter "Italian Water"

Kitchen water purification quality converter that brings Japan's soft water closer to Italian water quality.

"Italian Water" is a water purification system designed for Italian chefs who carefully select kitchen supplies and cooking utensils. With its five-layer cartridge, it not only removes harmful substances and odors from tap water but also leaches calcium and magnesium, maintaining a mineral balance similar to that of Italian water in the kitchen. Italy is known for having many regions with mineral-rich water. In contrast, Japan's tap water is primarily soft water, with significantly different levels of calcium and magnesium. This difference in water quality is one of the factors that can affect the outcome of cooking. **The Impact of Water Quality Differences on Cooking** ◆ Pasta Cooking Water: When boiled in hard water, the exterior of the noodles tends to firm up, making it easier to achieve a chewy al dente texture. ◆ Broth (Dashi) and Soup: Hard water helps ingredients maintain their shape and allows impurities to separate easily, resulting in a clearer broth with less cloudiness. ◆ Trippa: Ideal for preparing offal. It excels at extracting flavors and odors. ◆ Espresso: Minerals are believed to contribute to the extraction of bitterness and richness, resulting in a deep and full-bodied flavor.

Commercial kitchen