{"product_id":"homemade-mirin","title":"Homemade Mirin","description":"\u003ch2 dir=\"ltr\"\u003eThe flavor of \u003cem\u003ehomemade mirin\u003c\/em\u003e is \u003cem\u003eelegant and distinct\u003c\/em\u003e from the sweet commercial varieties made with corn syrup.\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eLet me know the taste of your mirin! Approach this challenge when the temperatures start to cool down in October.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients\u003cspan\u003e:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e320 g mochigome (glutinous rice)\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e300 g kome-koji\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e600 ml shochu (35%)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-064f0256-7fff-b920-b427-a850b6568469\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eSoak the rice overnight.\u003c\/strong\u003e\u003cbr\u003eThis ensures even steaming and full gelatinization.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eCook the rice\u003c\/strong\u003e (choose one method):\u003cbr\u003e\n\u003col\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003eSteamer version: Steam the soaked and drained rice until fully translucent.\u003cbr\u003eRice cooker version: Add the drained rice to the rice cooker with 160 ml of water. Cook using the White Rice setting.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003ePot version: Add the drained rice to a pot with 160 ml of water. Cover with a heavy lid and cook over low heat for 12–15 minutes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eCool the cooked rice\u003c\/strong\u003e to 40°C (104°F).\u003cbr\u003eThis protects the koji enzymes from heat damage.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eMix the rice and koji.\u003c\/strong\u003e\u003cbr\u003eTransfer the cooled rice to a clean bowl and mix thoroughly with the kome-koji by hand. This ensures even distribution and begins saccharification immediately.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eAdd the shochu.\u003c\/strong\u003e\u003cbr\u003ePour in the 600 ml shochu, mix well, then transfer the mixture to a clean jar. Seal the lid and leave it at room temperature for 3 months.\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cstrong\u003eStrain.\u003c\/strong\u003e\u003cbr\u003eUse a coffee filter or fine cloth to strain the mirin. You may use it right away or mature it for the next 5 to 6 months. \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53264866869542,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/hiroko-shimbo-homemade-mirin-2.jpg?v=1780080118","url":"https:\/\/hirokoskitchen.com\/products\/homemade-mirin","provider":"Hiroko Shimbo","version":"1.0","type":"link"}