MIRIN SEASONING LIQUID

SAUCE、WORLD COOKING RECIPE

JAPANESE. MIRIN SEASONING LIQUID ("Mirin") Rice seasoning

Schedule time
More than 3 months
Origin
Japan
Recommended time to eat
Use for Japanese food
Recommended for
All peoples.
Accompanied drink
Composition (Per 100g or 3.5 oz.)
Energy 236 Kcal, Water 48.1 %, Protein 0.4 %, Fat 0 %, Non-Fibrous 41.9 %, Fiber 0 g, Ash 0 %, Calcium 2 mg, Phosphorus 7 mg, Iron 0.1 mg, Sodium 1 mg, Potassium 8 mg, Retinal 0 mg, Carotene micron 0 g, Retinal Potency 0 IU, Thiamin 0 mg, Riboflavin 0 mg, Niacin 0.2 mg, Ascorbic acid 0 mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
This is Japanese 3 big seasonings、Two are Miso and Soy sauce.
Ingredients
900 g or 32 oz. of Steamed glutinus rice (500 g or 18 oz. in raw glutinous rice)
300 g or 11 oz. of Rice Koji Rice-koji directions
1000 g or 35 oz. of Destilled alcoholic beverage(35-40% "Shoucyu" or Vodk)
2200 g or 78 oz. in total (1500-1800g or 53-64 oz. in yield)
Directions
1. Soak a glutinus rice with water for 10 hours.
2. Drains with the standing colander.
3. Steaming glutinus rice for 40 minutes.
4. Cooling at 40 degrees C (104 degrees F)steamed glutinous rice.
5. Destilled alcoholic beverage(35-40% "Soucyu" or Vodk) into the container.
6. Add steamed glutinus rice and Rice Koji.
7. Well mix them and close the cover.
8. Keep the room temperature.
9. In a week, The mixing should be well stirred.
10. Contenu the mixing for 40-90 days.
11. Filtration.

Photos
Top Left: Rice Koji, Top left: Aspergillus soyae, Top light: Rice, Top end: Rice, Bottom left: Ear of rice, Bottom light: rice field

8 Nov. 2002