Mirin-4. Mirin no Kai Online – Part 1
It’s almost 8:00 p.m. in Toronto and it’s getting dark.
It was a beautiful day, but isn’t it cold?
It’s 1 degree Celsius now. Yes. It’s chilly.
When the weather was nice during the day, it was like spring.
Today, I’d like to talk about the ratio of mirin when I actually make it.
Like when you make miso, the various kinds of miso are all made from the same ingredients, but they change depending on the ratio of soybeans, koji, and salt.
In the same way, Mirin also has its own ratio.
Mirin is made of glutinous rice, koji, and sake, as you already know.
All you need to do is to put these ingredients together and that’s it. The taste changes depending on the ratio of these ingredients.
If you do a quick search, you can easily find the ratio.
The most common ratios are
Glutinous rice 1
- To put it simply, 100g of koji, 100g of glutinous rice, and 200ml of sake.
Okay, now that I’ve introduced the common ratios, let’s start with the “uncommon” ratios^^.
Do you know what Mikawa Mirin is?
It’s made in the Mikawa region of Aichi prefecture, and they still have the largest number of mirin makers in Japan. This mirin is made in the home of mirin.
The ratio of this Mikawa Mirin is 。。。。 Are you interested in it?
Yes, here is the ratio of Mikawa Mirin.
malted rice 1
Glutinous rice 9
Do you know what the ratio of glutinous rice 9 to koji 1 is?
It’s like this.
I borrowed the picture from Mikawa Mirin.
The amount of glutinous rice is inside the transparent bottle, compared to the total amount of mirin. The amount of glutinous rice in the transparent bottle is the amount of glutinous rice, and the amount of koji is the amount of koji that goes in the tiny space above it!
Wow~! How can it be that small?
I was so surprised.
Yes, Mirin is made almost entirely of glutinous rice. Isn’t it amazing?
Let’s make mirin with this ratio of Yamakawa Mirin.
But it’s no fun to make the same mirin for everyone, right?
↑I don’t know what we are trying to achieve. lol
Wouldn’t it be interesting to see what happens if we use the general ratio?
I mean, I think it’s more interesting to have a variety of choices.
So, instead of sticking to this Yamakawa Mirin ratio, I’d like to propose another kind of Mirin, which is Mikawa Mirin, but with more sake.
Versions of Mikawa Mirin with more sake
Glutinous rice 1
Glutinous rice 9
So that’s it.
I would like to make a summary of my suggestion to everyone for this Mirin preparation.
This time, I would like to give you three choices.
Please choose the one you like and try to make it.
After all, the process of making mirin is so simple and easy that I want to have fun doing this (laughs).
I’m sure the resulting mirin will be different for each person and each bottle, and it will be interesting.
So, let’s write down the three choices again.
- make it in the general ratio 1.1.2
- Make it in an uncommon ratio (what the heck?)
＝Use the Mikawa Mirin ratio 1.9.5 3.
- Make a version with more alcohol than the Mikawa Mirin ratio 1.9.10
In the case of 3, you don’t have to use 10 sake, you can use 9 or 8. Whatever you use, you can make mirin. However, once you decide on the ratio and make it, don’t change your mind later. ← This is important! Also, remember this!
Tomorrow, I’ll show you a little more about how Mirin is made. Tomorrow, I’ll show you how mirin is made, so you may want to think about which one you want to use.
I don’t know how difficult it is, but you can make all three. It’s also possible.
Secretly, I recommend that too!
How do you decide on the proportions and quantities? What do you want to make and how much?
Please keep this in mind and think about it for a while.
We’ll have the tools and ingredients ready by Sunday!
There is still time, and if you have any questions, please feel free to ask.
That’s all for tonight. See you tomorrow!
Wednesday, March 11, 2020
It was Shiori!