Embedded Files
Takara Shuzo Co., Ltd. was established in 1842 and has been one of top-runners in Japanese brewery industry not only for this Mirin sweetener, but also many other fermented items such like Shochu (distilled Alc. drink), Sake (fermented Alc. drink) and many others, then it now finally became one of main players in bio-technological business field in the world.
As Mirin is the final product of fermentation by Mirin yeast of Mirin rice, it contains various and plenty of natural amino acids that gives mild and gentle sweetness with dainty shine and luster on your dish, softens ingredients, masks bad but coax good flavors, and does not, surprisingly, linger long inside your mouths.
HonMirin (Sweetener)
HonMirin (Sweetener)
Most of Japanese-food lovers must have experienced and tasted that gentle sweetness of soy-based simmered dishes like Niku Jaga, Kimpira, Age-dashi, Nimono & Nitsuke, etc. of that tastes and sweetnesses are given and seasoned by Mirin.
Must be strange to you the word Mirin, but should be good for trying it in your kitchen.
Buta Daikon
(Pork & Radish nimono)
Buta Daikon
(Pork & Radish nimono)
You must be surprised to have that greasy pork belly making such a nice traditional Japanese Nimono, or simmered dish, with radish in this way.
You may also find some clear differences between sugar and Mirin, if you try both.
Kimpira
(Celery & carrot)
Kimpira
(Celery & carrot)
Kimpira is one of stir-fried dishes. Generally, finely sliced vegetables are braised with Mirin-Shoyu based condiments as shown in the above video.
Salmon Miso Zuke
Salmon Miso Zuke
Ingredients are shown at last of the video. Note that this is for 400g-skin-on Salmon fillet, i.e., sodium and saltiness are key factors for seasoning. Too less salt will make this too fishy badly, while too much will make it too salty.
(Suggest: Too less is better than too much. You may add some salt, Miso, Shoyu, later)
Page updated
Report abuse