Abstract
To investigate if deep sea water and bottled drinking deep sea water can be used as a supplement for magnesium, the porridge, plain soup, potato and spinach boiled with salt, and boiled Japanese radishes and eggplant were cooked using them. Using tap water as the control, their tastes were then compared.
The results indicated that the deep sea water and bottled drinking deep sea water used for cooking had no demerit with respect to acceptability, especially in sensory assessment, compared to the tap water used for cooking.
