Mirin (a type of sake) is a key ingredient used in Japanese cooking. Hon mirin means the mirin has been produced in a traditional and natural way. In this variety, the Japanese rice was fermented for 6 months at a low temperature, then mixed with koji, alcohol and shochu. The final flavour balances sweet, roasted, umami notes. Try using in the following ways:
- Add to steamed pak choi for a subtle umami boost
- Make a marinade with mirin, ginger and soy sauce to brush over grilled mackerel
- Mix with soy sauce and sesame oil for a dipping sauce to serve alongside sushi
Ingredients: Rice, koji, alcohol, shochu
Storage: Keep at room temperature, away from sunlight.
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