箱島湧水に行って味見した湧き水にはかすかに甘い印象があって、硬水という感じはなく、それがこの水の個性かなと思った。湧水で聞いたおじさんの話を確認すべく、持ち帰った水でご飯を炊いてみた。炊き上がりには確かに違いがあって、まず米の芯まで均一な炊け具合はこの水がお米に良く浸透したのかなという感じ。次に雑味のなさとでも言うのか、自然な味の中に特長の甘さが生きている。とは言え、これらはごく微妙な差だ。次回は車で立ち寄って、もっとどっさり持ち帰ろう。
When I tasted the spring water at Hakoshima Yusui, it had a subtly characterized sweetness unlike hard water. To confirm what the local guy told me there, I cooked the rice with this water at home. The result was interesting. The rice seemed evenly steamed to the core as if the water penetrated well into the rice. Also, it did not carry unneeded miscellaneous tastes, and the characteristic sweetness resided in the natural taste of the rice. All these things were as subtle as possibly overlooked though. Next time, I will maybe stop by driving a car to bring back more water.
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