Using Kangen 8.5-9.5PH for cooking allows you to minimise cooking time and maximise flavour. This is because of the smaller molecular structure of the water its permeability and its ability to transfer convection heat.

Kangen water will boil in half the time compared to regular water, allowing food to be fully cooked in minimal time, which also reduces utility expenses.

Steamed rice cooks up light and fluffy, and in a fraction of the normal cooking time. Steeping, boiling or steaming with Kangen Water, allows green vegetables to retain the chlorophyll, keeping the colour vivid, minimising harshness, maximising flavour and making them easier to digest.

Soups and sauces are enhanced as the flavour of the stock is drawn out, even when minimal seasoning is used.

The dissolving property of Kangen Water draws out the natural flavour of the ingredients. Soaking red meat for 20-30 mins will draw out excess blood, reducing foul or strong oder. Using Kangen Water to cook fish will reduce odor and keep the fish moist and flaky.

Acidic water with a PH of 5.5 used to boil pasta to an al dente consistency. The pasta will maintain a sheen and will not stick together. Acidic water is also used to wash fruit and vegetables that contain anthocyanins. The vibrant colour of fruits and vegetables like cherries, plumbs, grapes, strawberries, red cabbage, eggplant will not change.