This video was lovely and informative. Using this video I've started to make my own mirin this week following your instructions. We'll see how it turns out in 6 months😊 thanks again
Definitely! I used them for marinated meat and fish. You can also use to marinated vegetables. Some people put them in miso soup like sake lees soup. It's sweet, so you can use them in pastries too.
Awesome video! What is the ratio for water to sake I should use for steaming the rice? And should I use the shochu for steaming the rice? Or regular sake? Thank You!
It actually should not be forbidden. Usually in most countries even fermenting alcohol for home use is allowed. Just the concentration (distilling) is outlawed as well as the commercial production. However for mirin it is different as it uses already an alcoholic base. You don’t produce alcohol but you are using the alcohol to do something different. Hence there is no alcoholic fermentation (just a convention of starches) - and it should be absolutely legal!
You are amazing. Thank you! One quick question, after tou pass it through the cloth and jar it, do you store it in the fridge or keep it at room temperature in the shade?
Hello Takoshiho-san, thank you for this video! When you continue to age the mirin, do you age it in the refrigerator or continue to age at room temperature? ありがとうございます
Interesting, thank you! How much alcohol content does the end result have - or does it somehow increase or decrease its alcohol content :) ? And ist there any version to have some kind of alcohol-free mirin? Love
It looks so much tastier than the store brought one and so simple to make ! I will try to do it too, once I found koji ^^" But what do you do with the rice ? Can you reuse it for making another batch of mirin ? or make something else from it ?
Thank you for watching! We use the leftover rice without wasting as marinade of fish and meat before grilling, one of the ingredients for creamy miso soup, pickling vegetables, and so on!
Unfortunately, you need glutinous rice wihch has more starch to make mirin sweeter. You might be able to make with normal rice, but the result shouldn't be sweet enough. Hope you can find one!
Hi, thank you for the video! What kind of shochu did you use? What kind for rice koji and glutinous rice? I want to try making it the same as the video (^-^)
@@hey19302 Sorry for the late reply. Where do you live? I live in Japan and got the ingredients in Japan, so I don't think you cannot get the exact same products if you live outside of Japan. I'll try to find the similar products depending on where you live.
I have a store bought bottle of Mirin from the store. I am scared to use it because it has sat in my pantry for atleast 3 years. Do you think that Mirin goes bad after a while? I checked the bottle and I don't see a shelf life date on it. So I was going to throw it away. What do you think?
The normal expiring date of mirin here inJapan is one and a half year. If it opened, you need to throw it away. If it's unopened one, and the taste and look fine, it might be okay to use I guess.
Thank you so much for posting! I've been looking for a good tutorial on how to make mirin for some time now. Where I live we do not have access to Hon Mirin or Shochu - Would you suggest using vodka as a substitute? Also, I noticed in your instructions you state to add sake to the water for steaming the rice? Is this accurate? May I ask also why adding salt makes it not illegal? Is it no longer considered alcohol? Thank you for any time spent answering!
Glad you found this video and enjoyed watching it! I totally agree to use vodka for substitute for Shochu. You can choose one which has a pretty neutral flavor. You don't have to add sake to the water for steaming. If you add it, the final flavor might become a bit better. Yeah, in Japan, making sake at home is illigal. So if I add some salt, it won't be considered as alcohol. Let me know if you have any other questions! Hope your mirin will come out well in the future.
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This was so beautifully done, educational, informative and relaxing.
O Jikan o itadaki arigatogozaimasu.
❤❤❤
@@sparkle3000 Thank you so much for your kind and lovely comment! Sorry for the late reply!
This video was lovely and informative. Using this video I've started to make my own mirin this week following your instructions. We'll see how it turns out in 6 months😊 thanks again
this was so fascinating! I only just bought my first bottle of mirin recently so it's really cool to see how it's made
Thank you!! Glad you liked this!
Tq for sharing i wonder what u do with the leftover sweet rice
Thanks for the knowledge, i"ll follow your instructions.👍
Great!! Hope it will come out well!
very cool. thank you!
Gracias por compartir exelente información me pueden desir que vino se le agrega ??
Very helpful and informative! Super relaxing to watch too 😌 Thank you for posting this! Love your channel ✌️
Glad you found this video and like my channel✌✌✌
Great video! Do you age it at room temperature or cold?
so peaceful, so relaxing. instead of trying to make mirin, i fell asleep. lol
Amazing video! TY for sharing it with the public
Thank you!!!!
Beautiful video! Congratulations
Thank you!!!
Thank you very much for sharing the recipe. What happened to the filtered out rice? Can you make use of the filtered rice in some dishes?
Definitely! I used them for marinated meat and fish. You can also use to marinated vegetables. Some people put them in miso soup like sake lees soup. It's sweet, so you can use them in pastries too.
Thank you for your video. The color on your mirin looks incredible. About how much mirin do you end up with?
Thank you! I think I got about 700~800ml of mirin from this amount.
Awesome video! What is the ratio for water to sake I should use for steaming the rice? And should I use the shochu for steaming the rice? Or regular sake? Thank You!
It actually should not be forbidden. Usually in most countries even fermenting alcohol for home use is allowed. Just the concentration (distilling) is outlawed as well as the commercial production.
However for mirin it is different as it uses already an alcoholic base. You don’t produce alcohol but you are using the alcohol to do something different. Hence there is no alcoholic fermentation (just a convention of starches) - and it should be absolutely legal!
You are amazing. Thank you! One quick question, after tou pass it through the cloth and jar it, do you store it in the fridge or keep it at room temperature in the shade?
I really admire Japanese/Asian culture 👍
Thank you!!!
Hello Takoshiho-san, thank you for this video! When you continue to age the mirin, do you age it in the refrigerator or continue to age at room temperature? ありがとうございます
I just leave it at room temp and it looks okay!
Interesting, thank you! How much alcohol content does the end result have - or does it somehow increase or decrease its alcohol content :) ? And ist there any version to have some kind of alcohol-free mirin? Love
It looks so much tastier than the store brought one and so simple to make ! I will try to do it too, once I found koji ^^"
But what do you do with the rice ? Can you reuse it for making another batch of mirin ? or make something else from it ?
Thank you for watching! We use the leftover rice without wasting as marinade of fish and meat before grilling, one of the ingredients for creamy miso soup, pickling vegetables, and so on!
How is it different from sake making process??
Spelling?
Can I use regular rice instead of glutinous rice
Unfortunately, you need glutinous rice wihch has more starch to make mirin sweeter. You might be able to make with normal rice, but the result shouldn't be sweet enough. Hope you can find one!
Can i use sake to make mirin?
I don't think you cannot use sake to make mirin. Hope you can find Shochu instead.
Love 🥰🥰🥰 so many thx マスター
@@The_Japan_and_Tea Thank YOU🙏
Hi, thank you for the video! What kind of shochu did you use? What kind for rice koji and glutinous rice? I want to try making it the same as the video (^-^)
I tried looking for the shochu but not sure if its 35% alcohol or over 35 proof
@@hey19302 Sorry for the late reply. Where do you live? I live in Japan and got the ingredients in Japan, so I don't think you cannot get the exact same products if you live outside of Japan. I'll try to find the similar products depending on where you live.
I have a store bought bottle of Mirin from the store. I am scared to use it because it has sat in my pantry for atleast 3 years. Do you think that Mirin goes bad after a while? I checked the bottle and I don't see a shelf life date on it. So I was going to throw it away. What do you think?
The normal expiring date of mirin here inJapan is one and a half year. If it opened, you need to throw it away. If it's unopened one, and the taste and look fine, it might be okay to use I guess.
@@TakoshihoCooksJapan Thank you
Also, it’s alcohol, so it might be incredible in 100 years! Be cautious but optimistic.
Thank you so much for posting! I've been looking for a good tutorial on how to make mirin for some time now. Where I live we do not have access to Hon Mirin or Shochu - Would you suggest using vodka as a substitute? Also, I noticed in your instructions you state to add sake to the water for steaming the rice? Is this accurate? May I ask also why adding salt makes it not illegal? Is it no longer considered alcohol?
Thank you for any time spent answering!
Glad you found this video and enjoyed watching it! I totally agree to use vodka for substitute for Shochu. You can choose one which has a pretty neutral flavor. You don't have to add sake to the water for steaming. If you add it, the final flavor might become a bit better. Yeah, in Japan, making sake at home is illigal. So if I add some salt, it won't be considered as alcohol. Let me know if you have any other questions! Hope your mirin will come out well in the future.
Arshad
What a waste of rice, just to make jobs for Egyptians
Beware of Beer-Sheba, ewe lamp spit
bronzer
First time in japan im intended to buy oil and i saw mirin and mistaken it for oil
เอาเหล้ามาหมักเหล้า ยังไงมันก็คือเหล้า ดูจากสภาพพื้นผิวของ สิ่งที่หมักไม่มีการทำปฏิกริยา ในการเกิดแอลกอฮอล์เลย แบบนี้ไม่ใช่กรรมวิธี ในการหมักเหล้ามิรินแน่นอน