Mirin (Sweet Cooking Seasoning Alcohol).
Bring one of the most fundamental ingredients in Japanese cuisine into your cooking with this mirin rice wine style seasoning.
Mirin is an essential cooking ingredient for many Japanese dishes. This mirin style seasoning uses less alcohol (0.12%) while keeping all the flavour.
Mirin style seasoning such as this was invented relatively recently, at a time when the rice used to make traditional mirin (also known as 'true' mirin) was in short supply and alcohol taxes were high. Although these problems no longer exist and traditional mirin is in vast supply, many people prefer to use mirin style seasoning because of its lower cost and lower alcohol content.
Corn Syrup, Water, Distilled Vinegar, Fermented Rice Extract (Rice, Alcohol, Salt and Acid E330), Brown Sugar, Preservatives (E211 & E202) Max ALC. 0.12% VOL.
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See ingredients in bold.
The word Mirim (Mirin in Japanese) is used as a cooking wine in Korean and Japanese cuisine.
This mirin style seasoning provides the same deep sweetness of flavour.
Mirin style seasoning can be used in the same way as mirin in many Japanese dishes and sauces.
Mirim is used to add a bright touch to grilled (broiled) fish or to remove the fishy smell.
From teriyaki to shogayaki, to even dorayaki and cakes, mirin is useful for adding a sweetness to dishes.
A small amount is often used instead of sugar or soy sauce. It should not be used in excess however, as its flavor is quite strong.
Add to sauces, marinades, soups and stir fries.
Combine the seasoning with soy sauce to make teriyaki sauce.
Use as an alternative to sugar in savoury recipes.
Add to fish dishes to lessen the strong seafood aroma.
Mix Mirin for marinating or add it to your cooking dishes.
Store in a cool dry place.
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