Using Kangen Water in Your Kitchen
Different Kangen Water types can enhance your cooking in various ways.
Kangen Water pH 9.5 for Cooking
Rice and Grains
Soak rice in Kangen Water for 30 minutes before cooking for fluffier, more flavorful results.
Soups and Broths
Use as the base for soups to bring out natural vegetable flavors and reduce the need for added salt.
Vegetables
Soak vegetables for 5-10 minutes to help remove residual pesticides and enhance natural colors.
Clean Water pH 7.0 for Tea and Coffee
Use neutral pH water for the best-tasting tea and coffee. The true flavors of tea leaves and coffee beans shine through.
Strong Kangen Water pH 11.0 for Food Prep
Soak fruits and vegetables for 10-15 minutes to remove pesticide residues and wax coatings. Soak tough meat for 30 minutes to tenderize.
Cooking Tips
- Pasta: Cook in pH 9.0 water for smoother texture
- Beans: Soak overnight in Kangen Water to reduce cooking time
- Baking: Use Clean Water pH 7.0 for proper yeast activation
What NOT to Do
- Do not drink Strong Kangen Water (pH 11.0) — for cleaning only
- Do not store Kangen Water for more than 3 days
