Is there a way to make this without alcohol? I realize it won't taste the same, but maybe there is someting I can use as a substitute for the sake and mirin, that won't ruin the tare too much?
@catatemyname The sake is one of the important elements for Miso-tare. If couldn't use added alcohol ingredients, it doesn't the same taste. But I have an idea not to use sake and mirin. 1.Using yogurt 50g, sugar 50g and water 100cc instead of sake 100cc and mirin 100cc. It's not perfect and little bit different taste but yogurt is the same as sake that Lactic acid fermented seasoning. ※I would like to say one thing that I didn't use real mirin. I always use Mirin-like seasoning. It's not having alcohol too much (Including a little less than 1%) If the answer is not clear, please feel free to ask again!
@@RamenCookingCH okay! I was originally going for a mix of rice wine vinegar with sugar for mirin, and rice wine vinegar with white grape juice for sake. I will definitely try the yogurt though, sounds interesting :)
@catatemyname Good things! Actually I was supposed to advice that you should use wine instead of sake and mirin because already you know wine is the same Lactic acid fermented seasoning. But it might goes different taste I thought...anyway I hope it works well!!
@rudee15 Theoretically, it seems possible to store miso (not Miso tare) in a frozen state for about a year. However, if you can check the condition of the ingredients, you will know about the change in taste each time. If you can't do that, we recommend that you use it up as soon as possible.
@D. LAW I'd like to ask you something that couldn't you read the description in your language on RU-vid?? I thought the description translate automatically any language so far...