Hon Mirin

About

Japanese mirin for gloss, sweetness and umami Japanese mirin adds the gentle sweetness and gloss you recognise in teriyaki , yakitori and donburi sauces. Mixed with soy sauce , it helps a sauce thicken, cling and taste rounder so salty, savoury and sweet flavours sit together instead of pulling apart. Hon mirin means ‘true mirin’. It’s made with sticky rice, koji and alcohol - the sweetness comes from the rice rather than from added syrup. Our Mikawa hon mirin originates in Sumiya-Bunjiro Shoten, where mirin has been traditionally produced since 1911. It ferments for at least one year, giving it proper strength, rice aroma and a mellow sweetness that works beautifully in Japanese cooking. For deeper flavour, our aged black hon mirin from Kankyo Shuzou is darker, richer and more intense. As it ages, carbohydrates and amino acids from the rice oxidise, deepening the colour and bringing notes of black sugar, rum and raisin into a smooth, full-bodied finish. How to use hon mirin in Japanese cooking A good Japanese mirin sauce often starts with mirin, soy sauce and a little sake or dashi. Let it bubble briefly and it becomes glossy enough for teriyaki, yakitori, donburi toppings and grilled vegetables. Mirin also works well in marinades, where it helps round out stronger flavours before cooking. For everyday meals, add a splash to noodle broths, dipping sauces, stir-fried vegetables or braised tofu . It’s especially useful when a dish tastes sharp, salty or flat. A little hon mirin can pull the edges together without making the food taste obviously sweet. It also helps marinades cling to mushrooms, chicken or fish before they hit the grill, giving the finished dish a lacquered look and a sweet-savoury aroma. Use the aged black style more sparingly. Its darker, raisin-like depth suits rich meat dishes, glazes and desserts, from vanilla ice cream to poached fruit. We also stock mirin kasu, the soft paste left from mirin making, for stirring into marinades, dressings, miso