Pale gold and lightly sweet, this mirin-type condiment is a staple in Japanese pantries for bringing a hint of umami to broths and more. Compared to other mirins you can find in the store, this has much more character and nuance, while supermarket versions can skew heavy, syrupy and astringent. This one has the gentle sweetness and complexity of fermented rice that we want without tipping into syrupy, with a hint of salt that doesn’t overpower the slightly savory and sweet character of the fermented rice base. If you can’t have the real-deal hon mirin, mirin-type condiments are great alternatives, and this is one of the best we’ve tried.
It’s available in four different varietals, but this one is a mirin-type condiment, which means it has less alcohol and salt, yet still maintains much of the flavor as hon mirin or “true mirin.”
We test everything we sell. Here’s how we’d use this.
Use in any recipe that calls for mirin. The sugars in mirin make it especially good for glazes and sauces, giving them a gorgeous gloss when cooked. We love drizzling it into our Fried Rice with Edamame and Ham.
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