1.
adding water; water added while cooking
The act of adding cold water to a pot during cooking, especially when boiling noodles or beans, to prevent them from boiling over or to control the cooking process.
Also called 呼び水 in some regions. A traditional Japanese cooking technique, especially used when boiling 蕎麦 or 饂飩. The cold water temporarily stops the boiling, which helps cook the noodles more evenly. Also written as 差し水. Can also be used figuratively to mean pouring cold water on a heated discussion. Collocations: 差し水をする (to add water to a pot).