Used in Japanese cooking for centuries, this traditional Japanese seasoning is made from Rice Koji, and mild distilled spirits. Today mirin is not only used in Japan, but is known throughout the world for its subtle qualities of flavor. Its delicate alcohol content tenderizes fish and meat, while imparting body and a rich sweetness unavailable from sugar. You will find that mirin adds shining luster to food, often being used in such popular dishes as steamed fish, noodle soups, steamed vegetables, meat, and teriyaki chicken.

II. 歷史

Prior to the 16th century, sweet sake was made from refined sake, steamed glutinous rice Koji. The end product, called "Renshu," had very low alcohol content as well as a short shelf life. Eventually mirin was created by using distilled spirits with higher alcohol content, producing a precious liquid that was sweeter and longer lasting. Initially, mirin was widely drunk as sweet alcohol, but by the 17th century it had caught on as a useful flavoring ingredient in Eastern Japan. By the middle of the 19th century no Japanese household was without it. It remains popular today and its myriad of uses are known and utilized in countries throughout the world.