It was previously used in the production of "tsukemono" and in the production of dried or fermented fish. Its use gives tenderness, juiciness and depth of taste to food.
Our perfect matches: recently, its use has really taken off since Japanese chefs have been using it to marinate meats, foie gras, fish, vegetables (zucchini, eggplant, tomatoes, asparagus...).
- Aichi, Japan
- 1 kg net
200 g net
- Soft pouch
- malted rice (rice, aspergillus oryzae), water, steamed cooked glutinos rice, salt, alcohol
- best refrigerated
- Nutritional values
- Per 100 g : energy 185 kcal (785 kJ) ; fat 1,4g, of which saturates 0,2g ; carbohydrate 40g, of which sugars 31g ; protein 3,0g ; salt 10,7g.
In 1862, founder Yamada Heizaemon established Kankyo Shuzou to brew mirin in Kanie City, Aichi Prefecture.
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