It is made from strictly-selected domestic glutinous rice and honkaku (authentic) shochu distilled from sake lees by mikawa’s traditional kyusiki production technique. Hon (Real) Mirin is a sweet cooking rice wine used as a flavouring and glazing agent in Japan. It is a staple condiment in Japanese cooking. Though it’s rice wine, the alcohol content in it, as compared to other rice vinegar, is low. It is made from steamed glutinous rice after fermenting it. Steamed glutinous rice, distilled alcoholic beverage and rice koji mould are blended and fermented to make this cooking vinegar that enhances the appearance and flavour of dishes. This sweet fermented condiment is an essential item in most Japanese cooking.
Why Use It?
To make sushi rice at home that taste like restaurant
To marinate meat and seafood
To enhance appearance and taste of dishes
For seasoning noodle dishes, soup, and stir-fried noodles
To mix with soy sauce and make a dipping sauce for fried vegetables and shrimp