Mirin & Rice Syrup
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.
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.
Mirin "Aji-no-Haha" Brand
MUSO's "Aji-no-Haha" Brand is prepared only for use in seasoning. It is made during the winter season from November to February and brewed for 6 months before shipping. MUSO's Mirin "Aji-no-Haha" Brand does add alcohol and is manufactured in 2 special fermentation processes. The basis of sake "Moromi" is brewed by alcohol fermentation in the first process. In the second process, natural sweetness is brought out by Koji saccharification. To enhance it's effectiveness as a seasoning, a small amount of salt is added which enhances the flavor and aroma, and increases the sake substances within the mirin. The resulting natural alcohol and sweetness imparts a sumptuous flavor and creates a perfect marriage with many various dishes. This process also allows it to be kept at room temperature without affecting the color or aroma.
Organic Genuine Mirin
MUSO's Organic Genuine Mirin is made from glutinous rice, Koji-Seed, and distilled spirits. These ingredients are blended, saccharified, and filtered to produce a transparent yellowish mirin rich in sweetness. The mirin is preserved for over 6 months to foster the flavor with an even milder aroma. MUSO's Organic Genuine Mirin is suited for many styles of cuisine such as Japanese, Chinese, and Western. It is full bodied and permeates into ingredients easily.
Organic Genuine Mirin with Salt
MUSO also provides Organic Genuine Mirin with salt for those countries unable to import products containing alcohol. Adding a small amount of salt allows mirin to fall into a seasoning category. It has the same flavor, aroma, and quality as Organic Genuine Mirin and is used in the same cooking manner.
Rice syrup is natural grain sweetener traditionally used by the Japanese cooking. Rice is rich in sugar content. Enzyme helps rice to liquefy to make starch, then to saccharify to simpler configuration of sugar such as glucose and maltose. Rice syrup brings natural sweetness to all kinds of foods.