Mirin is an essential and traditional condiment in Japanese cuisine. Its rich sweetness and deep Umami flavor add a unique taste to dishes and help balance the flavor profile. But which product is the best to pick, you wonder?
Mirin 101
Mirin is a fermented condiment made from rice, rice koji; a type of mold used in fermentation, and distilled spirits (or alcohol). It can be categorized into three main types:
1. Hon Mirin (True Mirin): The most common type with an alcohol content of around 14%. The natural sweetness and deep richness characterize it. Once you understand the superiority of Hon Mirin, you cannot substitute it with other kinds of Mirin. It IS that good!
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