Thank you ❤️

I love Okinawa and often think of it as a second home. hugs to everyone there. i used to work with a wonderful woman named Toshi Inamina and think of her often.

Thank you for watching! ❤️

You are very welcome!

Sake and other alcohols are "low" in carbohydrates, but they are high in alcohol, which acts like carbohydrates for all intents and purposes when considering weight loss or fuel optimization. I was researching human physiology and learned that in order , the body prioritizes processing of alchohol, sugar (fructose then glucose), ketones, and then fatty acids. That means that if you are in ketosis, and drink alcohol, the body will stop producing ketones, and burning ketones in order to get rid of the alcohol first. This is what led me to my own personal theory of the body's "preferences" for fuel usage are not "preferences" based on what it likes best, but preferences based on what will do the most damage in the shortest amount of time. Alcohol is toxic, so it goes first, even if there are sugars and ketones available. Next, fructose sugar is processed directly by the liver, similar to alcohol. Then Glucose , which, along with ketones, raise acidity of the blood, and then ketones, and fatty acids. And even though the brain can function well on Ketones,. and heart tissue functions optimally on ketones, the body has to get rid of the more dangeorus stuff first so,... That's why it is so easy to build up fat because everything else is burned "preferentially" or as I like to say " Gotta put out the House Fire before you worry about the clutter." I learned that if a person were in deep ketosis, they could pass out from low blood sugar if they drink too much alcohol because gluconeogeneis is halted while the body processes alcohol. Crazy, innit? the Body is so cool and fascinating.

kzfaq.info/get/bejne/eb-Dl7dnnqmvnWg.html I bet if you used the mirin in this recipe and substituted the sugar for more allulose you'd be golden. You could also make a GF version by using tamari instead of soy sauce.

Kabayaki sauce (used in eel) is very easy to make. 2 parts shoyu, 2 parts mirin, 1 part sweetener, and a thickening agent if needed. The mirin recipe in this video leaves out an important step; reduction. If you reduce it, it’ll have a more concentrated flavor, and you probably won’t need a thickening agent in your kabayaki sauc. Enjoy.

@@flairball THANK YOU So Very Much!

Sake is served in a small ceramic cup. It can be served warm, hot or cold. Premium sake is served chilled, and cheaper brands are served warmed. My husband drinks it, I don’t.

@@KetoAsianFlavours since you added sake to the sugar water are you just making the sake (mirin) sweeter?

@@Paula-po9kx Sweeter and a little more viscous. Mirin is typically in texture somewhere between, say, runny pancake syrup and sweet liqueur, like amaretto.

@@maggietopkis4536 ok