Hon mirin large size ⋅ Kokonoe Mirin ⋅ 14.5% ⋅ 1L

A mirin made using a traditional method by mixing 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 taste, with a subtle floral touch and a characteristic umami depth.
Its texture is smooth and slightly syrupy, perfect for adding an elegant shine to sauces and glazes. Ideal for marinades, stews, and seasonings, it balances salty flavors and softens tart notes. Used in authentic Japanese recipes, it enhances dishes with a sweet and complex flavor, while preserving the freshness of the ingredients.
Some recipe ideas:
Teriyaki chicken
: A creamy sauce made with mirin, soy sauce, and sugar for a shiny and flavorful glaze.
Simmered vegetables (Nimono): Slow-cooked with mirin, dashi, and soy sauce for deep, balanced flavors.
Caramelized salmon: The sweetness of mirin helps achieve a beautiful caramelization on the surface.
Sashimi sauce: Mixed with soy sauce and a little rice vinegar for a sweet and umami touch that is perfect with raw fish.
Eggplant with miso (Nasu Dengaku): Mirin softens the miso paste for a rich and melt-in-the-mouth glaze.
An essential ingredient for recreating the refined flavors of Japanese cuisine at home.