Large-size mirin ⋅ Kokonoe Mirin ⋅ 14.5% ⋅ 1L

⋅ A velvety texture for a glossy glaze
⋅ A subtle sweetness that balances saltiness and acidity
⋅ A natural emulsifier to thicken your sauces
⋅ Extends the shelf life of homemade marinades and sauces
⋅ Handcrafted

A mirin made using a traditional method by blending glutinous rice with non-glutinous rice, then slowly fermenting them in water and alcohol for several months. This artisanal process develops a sweet and savory flavor, with a subtle floral note and a characteristic umami depth.
Its texture is smooth and slightly syrupy, perfect for adding an elegant sheen to sauces and glazes. Ideal for marinades, stews, and seasonings, it balances savory flavors and softens tangy notes. Used in authentic Japanese recipes, it enhances dishes by imparting a sweet and complex flavor while preserving the freshness of the ingredients.
Some recipe ideas:
Chicken
Teriyaki: A creamy sauce made with mirin, soy sauce, and sugar for a glossy, flavorful glaze.
Simmered vegetables (Nimono): Slow-cooked with mirin, dashi, and soy sauce for deep, balanced flavors.
Caramelized salmon: The sweetness of mirin helps create a beautiful caramelized crust on the surface.
Sashimi sauce: Mixed with soy sauce and a little rice vinegar for a mild, umami-rich flavor that pairs perfectly with raw fish.
Miso-glazed eggplant (Nasu Dengaku): Mirin softens the miso paste for a rich, melt-in-your-mouth glaze.
An essential ingredient for recreating the refined flavors of Japanese cuisine at home.