Let’s start talking about how to make Soyashi-water.
I’m sure you all already know how.
Basically, all you have to do is
wash the rice well,
put it in the bottle,
add some water,
and drop in the “teru teru bozu” which is wrapped the rice in a cloth and tight the top like a candy.
(by the way, do you know “teru teru bozu”? it’s pretty popular in Japan. See the link
Once the “teru teru bozu” is in the bottle, rub it with your hands until starchy inside into the water.
You don’t need to rub it hard on the first day, as it will absorb the water and soften the next day.
You also don’t have to rub it harder after the second day.
Some people rub it so hard that they sometimes completely lose rice in the cloth by the time the soyashi-mizu is done.
You don’t have to work so hard!
Here is the recipe
Soyashi-mizu(water) (sometimes called “kusaremoto means a source of rotten)
450g of raw rice
50g of cooked rice (called “otai”)
750cc of water
A few more points.
- Do not use soap(household chemicals) if possible, to wash the container or your hands.
- Wash the container and cloth before use. If you can use dishwasher, it will be perfect (run it without soap if possible).
- After rubbing the “teru teru bozu”, mix rice from the bottom.
- Boil the cloth for disinfection. Wash it thoroughly with water, boil the cloth in a pan, and again, rinse it thoroughly with water again. It’s also safer when you avoid wrapping a small otai (rice) in a very large cloth. Smaller cloth is better.
- The recipe is above, but since you can’t add water afterwards, I personally think it’s okay to add a little bit more water than what is written. It will be gone by the time it evaporates or you taste it a little bit. Also, this recipe is a bit thick.
- Try to keep it as germ-free as possible.
- Keep the containers sanitized, and keep the kitchen clean, and keep circulating the air in the room.
- If possible, try to make it with Calrose rice, a common Sushi Rice. It doesn’t have to be expensive Japanese short grain rice, but try your best to buy the rice which looks like Japanese rice…lol
- Leave your soyashi mizu somewhere cold.. You can even put it in the refrigerator, but it will be too cold to see any changes. Ideally, you would want to grow them slowly in a relatively cool place with a good breeze (rather than in a place where air is trapped)
- If you don’t get it right, you can try again.
Failure is a valuable experience.
However, when you think it’s failure, don’t throw out.
Don’t forget that you must ASK ME!
Let’s start making your own soyashi-mizu
I will ask each of you to write a report on what you have done.
I will ask you to create an event page and ask you to post it there.
For instructions on how to create an event page, please refer to the link to the video in the event page(which I will create later)
The record left on the event page will serve as a data storage for the future and also as a record.
Please try to write your worries and happiness while making sake.
First of all, please post what tools you are going to use to when make the soyashi mizu
I’ll check if the tools and materials are okay and reply to you.
Then, when you are done preparing Soyashi mizu, take a picture and post it,
Keep monitoring your soyashi mizu, and post it everyday in your event page!
what you will post in your report?
I will say the same thing every time.
Look, smell, taste, feel (touch as little as possible), sound, etc.
Practice sharpening your senses.
Let’s try it!
I’m looking forward to seeing your reports soon!
If you have any questions, please feel free to contact me via Messenger, email, or text.
Saturday, May 8th, 2020