1.
cooking liquid; boiling water; water left after boiling food
The water used to boil ingredients, or the liquid that remains after boiling, often retaining flavor and nutrients from the food.
A compound of 茹でる (to boil) and 汁 (liquid, broth). In Japanese cooking, the water used to boil pasta, noodles, or vegetables is often reused — pasta cooking water is added to sauces for body, and soba cooking water (called そば湯) is traditionally served to drink after the meal.
Common collocations
- パスタの茹で汁: pasta cooking water
- そばの茹で汁: soba cooking water
- 茹で汁を捨てる: to discard the cooking water
- 茹で汁を取っておく: to save the cooking water
Cultural note
In Japanese cuisine, 茹で汁 is not simply waste water. The starch-rich liquid from boiling noodles is valued for both culinary and cultural reasons, particularly the tradition of drinking そば湯 at soba restaurants.