Complex, deep, sweet umami
Nikiri Hon Mirin (No Alcohol)
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Highlights
- Complex, deep and sweet umami flavor
- Hon-mirin ("true" mirin) with no alcohol
- Japanese pantry essential
- Rare find
Mirin is a type of Japanese rice wine with a sweet, umami flavor that is essential in any Japanese pantry. It's used both daily and for special occasions. However, finding authentic mirin can be quite challenging outside of Japan. Mirin quality can range from authentic hon-mirin (lit. “true” mirin) to mirin-like seasonings. Hon-mirin is brewed from shochu and has a ~14% alcohol content, while mirin-like seasonings contain no alcohol but are not true mirin. This nikiri mirin is the best of both worlds. It preserves hon mirin's complex and deep flavors, yet is boiled down to evaporate all the alcohol. It’s made from domestic glutinous rice which is steamed for almost an hour before being cooled and mixed with rice koji and Kankyo Shuzo’s own kasutori shochu (a rare, traditional type of distilled spirit). It’s then naturally fermented for about 2 months before being boiled and filtered. The resulting mirin is sweet with a strong flavor and clean aftertaste.
ALSO FEATURED IN OUR JAPANESE COOKING ESSENTIALS: “Wa” Package
Size: 250g
Storage: Refrigerate after opening. If you notice some white lees in the mirin, place the package in a bowl of boiled water until the white lees disappears.
Ingredients: Hon-mirin (glutinous rice, rice koji, shochu) (Aichi Prefecture)
DISCLAIMER:
Storage: Refrigerate after opening. If you notice some white lees in the mirin, place the package in a bowl of boiled water until the white lees disappears.
Ingredients: Hon-mirin (glutinous rice, rice koji, shochu) (Aichi Prefecture)
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Extremely versatile, mirin adds sweetness and shine to Japanese dishes. Use as an alternative to sugar or honey in sauces or when cooking (it has half the sweetness of regular sugar). Pour on apples, ice cream, yogurt or pancakes, simmer with 1 apple with 150g of Nikiri Mirin to make apple compote, use it in salad dressings or to make pickles.
Substitutions: 1 Tbsp of mirin can replace the following when combined with 1 tsp of sugar: 1 Tbsp sake + 1 tsp sugar, 1 Tbsp rice vinegar (or any other vinegar) + 1 tsp sugar or 1 Tbsp white wine + 1 tsp sugar. Can also be used as a subsitutute for Sherry or Marsala wine or watered down honey/maple syrup.
Recipes: Konbu Tsukudani (Simmered Kelp) , Shabu Shabu , Sansho Simmered Beef , Niku (Beef) Udon , Minimalist Japanese Recipe: Teriyaki Chicken , Minimalist Japanese Recipe: Baked Miso Fish , Mirin Pickling Juice
Substitutions: 1 Tbsp of mirin can replace the following when combined with 1 tsp of sugar: 1 Tbsp sake + 1 tsp sugar, 1 Tbsp rice vinegar (or any other vinegar) + 1 tsp sugar or 1 Tbsp white wine + 1 tsp sugar. Can also be used as a subsitutute for Sherry or Marsala wine or watered down honey/maple syrup.
Recipes: Konbu Tsukudani (Simmered Kelp) , Shabu Shabu , Sansho Simmered Beef , Niku (Beef) Udon , Minimalist Japanese Recipe: Teriyaki Chicken , Minimalist Japanese Recipe: Baked Miso Fish , Mirin Pickling Juice
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