Sign into your account or create a new account below
We will send you an email to reset your password.
Create a new account to join. Already have an account? Sign in here.
Mirin, an essential element of Japanese cuisine, is a sweet rice wine with less alcohol and a more pronounced natural sweetness than sake. While many grocery-store brands are actually mostly corn syrup, we love Ohsawa Organic Genuine Mirin because it is the real stuff, made using traditional methods by the Kankyo Brewery since 1862. Subtly sweet, mellow and full of umami, this authentic mirin is made by fermenting sweet rice and sake with a special Japanese rice mold for 60 to 90 days then aging the raw product for a full nine months. This condiment both seasons and sweetens, balancing out the salinity of soy-based dishes and adding a lustrous sheen to all of our favorite Asian dishes. And unlike perishable wine or vermouth, mirin can be stored at room temperature in your pantry.
Ohsawa Organic Genuine Mirin will add silky sweetness and umami to all sorts of Asian dishes. Try it in our Chicken Teriyaki Donburi or Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu, both of which use mirin in classic Japanese style as a mellow counterpoint to soy sauce. You can also bring out the sweet notes of the Korean chili paste gochujang in our Gochujang-Glazed Potatoes (Gamja Jorim) or Korean Chicken-Vegetable Soup with Noodles. Mirin adds crucial body to the dressing of our Eventide Green Salad with Nori Vinaigrette; the dressing is also great tossed with cold soba noodles for a quick noodle salad or drizzled over poached salmon or shrimp. You can also use mirin as a base for pan sauces: After browning steaks, chops or chicken broths, deglaze the pan with 2 to 3 tablespoons mirin, simmer down by half, and whisk in butter and herbs to taste.
For an all-purpose dipping sauce for noodles or dumplings, make mentsuyu: Simply combine ½ cup each mirin and sake and ¼ cup soy sauce (and if you have either, ½ cup of bonito flakes and 3-inch piece of kombu seaweed). Bring to a simmer, then cool (and strain if adding bonito or knob); it’ll store indefinitely in the refrigerator. This sauce can also be blended with miso and diluted to serve as a soup base or boiled to concentrate into a teriyaki glaze.
On purchases of $100+
Save up to 40% on items when you purchase 2 or more!
Set it and forget it with subscriptions to our favorite pantry items.
Plus free Milk Street recipes delivered to your inbox each Monday and access to every TV recipe.You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.