trouble sending a reply so i hope you get this -- third time to try!
ive not been able to reach imai sensei either and weve been friends 25 years. must be out of the country or very very busy
have seen good and questionable mirin -- you need to get to one of hte health food stores like the one behind yokohama eki.
i bring braggs and gluten free shoyu with me everywhere here. didnt haev a bottle for one of my hangouts tonight but they found sorghum shoyu in the basement of the old ginza seibu. Some of these depato's have it in the basement and have health food sections too. Have seem daizu shoyu and GHF mirin at seibu ikebukuri.
i have never had a problem with any shiro miso with kome koji. all the places wil check for you. if not go someplace else becsaue they just dont want to deal with gaijin.
ive not had a problem with cross contamination with miso. mugi miso is kept separate and im sure the odds would be astronomical to get contaminated, just haev to make sure there is no mugi.
mayeb we can get together in the spring when im back with hopefully more time.
oh, find a couple of good miso's and use those for everything -- get juwari soba which is fantastic. take care
Thanks again for all the detail !
Being vegan AND intolerant to gluten must be real hard...
I tried to send a MP to Dr Imai, but still no answer. It was sent to his "other mailbox". Hope he will notice (most people don't even know there is a secondary box on Facebook).
So, now, I have an important question about using alcohol while cooking, in Japan.
May recipes use alcool, and I'm planning to have a sukiyaki party in 2 or 3 days.
So, I was thinking about buying some Mirin, but I don't know if it's really safe.
Any information about this one?
I found this, which is supposed to have no additional flavour :
Still, I wonder if the rice koji can't be glutened. Having to avoid everything which is not 100% safe in Japan almost seems impossible...
On a side note, what should I think about a company telling me its nabe soup doesn't use anything containing wheat, but that its rice miso is made in a factory making wheat miso, and that a cross contamination could be possible.
Should I keep avoiding this kind of food as well? Getting pretty hard, really.