Thanks for those links! Hmm. So Mr SK googled in Japanese (his native language) and we followed the directions he found there. I suspect the trick is, how cold was the water we used. I should try to measure it bc now I’m curious!
I am calling it ice water because to me, it was ice cold, but we didn’t actually add ice. And I know that over-icing can be bad and can cause ice burns, so I was trying to find the sweet spot of it being cold but not too cold.
Oh and the reason we did it that way was because the tap water just didn’t feel cold or even cool at all.
I wonder if I could use a regular thermometer (for people to see if you have a fever) to see how cold the water we have in the fridge for drinking is…
Anyway, to me, the key takeaway was that time matters, you can’t just run your hand under the tap for a few minutes and think it’s enough, or think it won’t make a difference, that extended time really matters.
