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 びっくり水. 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. Not to be confused with the idiom 水を差す (to throw cold water on something). Collocations: 差し水をする (to add water to a pot).