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Cooking Instructions
Only strain what you’ll use. Paste can be diluted to your preferred consistency with water.
Materials
Small, non-ferrous pot (stainless steel, enamel or glass) for stove-top cooking
Deep, microwaveable bowl for microwave cooking
Wooden spoon or rubber spatula for stirring
Water (distilled is best for conservation work)
Jin shofu
Stove-top Cooking
Mix 5 parts (by volume) cool water with 1 part jin shofu in your cooking pot. Stir constantly while bringing it to a low boil on medium heat. When it begins to boil turn heat down to low and continue stirring for 15-30 minutes (more time for more paste). The paste will go through two cooking stages: translucent, then opaque again. Lift your spoon and the paste should create a V shape as it drops. The V should be about an inch long. Test the tackiness with your fingers. Allow paste to rest and cool. Strain through fine mesh before using.
Microwave Cooking
Mix 5 parts (by volume) cool water with 1 part jin shofu in a deep microwaveable bowl. Place in microwave and turn on high for 20-30 seconds. Remove bowl and stir. Repeat for a total cooking time of 3-4 minutes, or until desired consistency is achieved. Total cooking time will depend on your microwave and your needs. Allow paste to rest and cool before using.
Storage & Straining
Prepared paste will keep in a covered container in the refrigerator. Cover the surface of the paste with water before storage to keep a skin from forming. Sterilizing or wiping the inside of the storage container with alcohol before filling will help deter bacteria and extend the life of the paste. If you strain your paste in order to get the finest consistency, only strain as much as will be used immediately as unstrained paste keeps longer.
Instructions provided by The Japanese Paper Place.