Hon Mirin Mikawa 700ml
Hon Mirin Mikawa 700ml
This manufacturer cherishes the traditional technique which has been handed down for over 200 years. The Mikawa area in southern Aichi prefecture is endowed with a warm climate and quality water. The area is well known for Mirin production. Mikawa area has the most Mirin manufacturers in Japan.
Their Mirin ingredients are only sticky rice, rice koji mould**, and rice shochu. The shochu used is also prepared and distilled by ourselves, without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup). All elements of our Mirin such as aroma, rich taste, and sweetness are natural essences from rice.
Effect of Mirin
Mirin’s natural and mellow sweetness helps improve a normal dish by bringing out the essential flavors of ingredients.
Enhancing Glaze and Luster
When mirin is heated, sugar within mirin and umami (tastiness) get combined, resulting in a dish with enhanced glaze and sheen.
Bringing out Richness and Umami
Alcohol content of mirin encourages seasonings to go deeper into ingredients and hence umami (tastiness) of the ingredients comes alive.
Eliminating Odor
Alcohol content of mirin helps eliminate the odor of a stock, fish, and meat. Heating mirin disperses the smell of alcohol and has a result of balancing the taste of a dish.
Preventing Ingredients from Falling to Pieces
Alcohol content of mirin prevents ingredients from falling to pieces by allowing seasonings to penetrate through ingredients, effectively tightening the ingredients.
Sophisticated, Mellow Sweetness
Increasingly sophisticated and rich tastes of a dish results from a variety of sweetness and umami (tastiness) components.
http://www.mikawamirin.com/en/recipe.php
http://www.mikawamirin.com/en/kodawari4.php
