Kinako soybean powder with almonds and black sesame seeds ⋅ Kota Shoten ⋅ 150g

⋅ Beautiful velvety texture for a glossy glaze
⋅ Sweetness balances saltiness and acidity
⋅ Natural emulsifier to bind your sauces
⋅ Prolongs the shelf life of homemade marinades and sauces
⋅ Handcrafted

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, savory taste, with a subtle floral touch and characteristic umami depth.
Its texture is smooth and slightly syrupy, perfect for adding an elegant sheen to sauces and glazes. Ideal for marinades, simmered dishes and seasonings, it balances savory flavors and softens tart notes. Used in authentic Japanese recipes, it enhances preparations with a sweet, complex flavor, while preserving the freshness of ingredients.
Here are a few recipe ideas:
Chicken
teriyaki: A creamy sauce based on mirin, soy sauce and sugar for a brilliant, flavorful glaze.
Simmered vegetables (Nimono): Slow-cooked with mirin, dashi and soy sauce for deep, balanced flavors.
Caramelized salmon: The sweet touch of mirin helps achieve a beautiful caramelized surface.
Sashimi sauce: Blended with soy sauce and a little rice vinegar for a sweet, umami touch that's perfect with raw fish.
Miso eggplant (Nasu Dengaku): Mirin softens miso paste for a rich, melting glaze.
An essential ingredient for reproducing the refined flavours of Japanese cuisine at home.