{"title":"Mirin and cooking sake","description":"\u003cp\u003eMirin is a quintessentially Japanese seasoning, essential for anyone interested in Japanese gastronomy. Often described as a sweet rice wine, this condiment is one of the pillars of \u003ca href=\"https:\/\/www.nishikidori.com\/en\/collections\/savoury-japanese-grocery\"\u003eJapanese groceries\u003c\/a\u003e. It brings a mild flavour and remarkable depth to dishes. Widely used in professional cooking, traditional mirin is chefs' secret for balancing savoury dishes, adding shine and enhancing umami. Our selection is imported directly from Japan's finest breweries.\u003c\/p\u003e\n\n\u003ch2\u003eWhat is hon mirin, real mirin?\u003c\/h2\u003e\n\u003cp\u003eReal mirin, officially called hon mirin, is the result of slow, natural fermentation. It consists of three elements: steamed glutinous rice, koji rice (the \u003cem\u003eAspergillus oryzae\u003c\/em\u003e ferment) and shochu. During maturation, the enzymes in the koji transform the rice starch into complex sugars, naturally creating this sweet flavour without any added industrial sugar. It generally has an alcohol content of around 14%. This is what fundamentally distinguishes it from \u003ca href=\"https:\/\/www.nishikidori.com\/en\/collections\/sake\"\u003ecooking sake\u003c\/a\u003e, which is much less sweet and drier.\u003c\/p\u003e\n\n\u003ch2\u003eHon mirin or mirin-fu: recognising imitations\u003c\/h2\u003e\n\u003cp\u003eThere are several types of mirin on the market, and most products sold in supermarkets are not authentic ferments.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eHon mirin\u003c\/th\u003e\n\u003cth\u003eMirin-fu (industrial imitation)\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003eGlutinous rice, koji, shochu\u003c\/td\u003e\n\u003ctd\u003eCorn syrup, water, flavourings, acidifier\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol\u003c\/td\u003e\n\u003ctd\u003eAround 14%, natural\u003c\/td\u003e\n\u003ctd\u003eLess than 1%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAromatic profile\u003c\/td\u003e\n\u003ctd\u003eRich umami, complex depth\u003c\/td\u003e\n\u003ctd\u003eFlat flavour, artificial sweetness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRoom temperature, away from light\u003c\/td\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eShin mirin, the kind found on supermarket shelves, is made quickly by mixing liquid sugar with additives. Cheaper, it offers neither the aromatic qualities nor the texturising effect of the traditional product.\u003c\/p\u003e\n\n\u003ch2\u003eWhy use mirin: three culinary properties\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlazing and shine\u003c\/strong\u003e: natural sugars make meat and fish shine. It is the key ingredient in a genuine homemade teriyaki sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOdour neutralisation\u003c\/strong\u003e: its alcoholic aroma reduces the smell of raw fish or strong meats in a simmered dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredient structure\u003c\/strong\u003e: alcohol firms proteins and prevents flesh from breaking apart during cooking, while helping it absorb other flavours, such as those of a good \u003ca href=\"https:\/\/www.nishikidori.com\/en\/collections\/soy-sauces\"\u003eJapanese soy sauce\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eThe chef's tip\u003c\/strong\u003e: one tablespoon of \u003ca href=\"https:\/\/www.nishikidori.com\/en\/collections\/miso\"\u003emiso\u003c\/a\u003e, one tablespoon of mirin and one teaspoon of sake make the perfect marinade for oven-glazed aubergines.\u003c\/p\u003e\n\n\u003ch2\u003eThe art of fermentation\u003c\/h2\u003e\n\u003cp\u003eJapanese gastronomy requires patience. The secret of this range lies in the ageing time: artisans allow the rice to ferment slowly for many months, sometimes years for certain exceptional batches. Genuine hon mirin is not made in a factory in a few hours: it is time that transforms starch into this golden elixir with amber highlights.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently asked questions about mirin\u003c\/h2\u003e\n\u003ch3\u003eHow can mirin be replaced in cooking?\u003c\/h3\u003e\n\u003cp\u003eThe best alternative is a sweet white wine, or a dry wine with a little sugar added. Sweet sake also works. For an alcohol-free version, white grape juice with a drop of rice vinegar does the job.\u003c\/p\u003e\n\u003ch3\u003eIs there alcohol in mirin?\u003c\/h3\u003e\n\u003cp\u003eYes, hon mirin contains around 14% alcohol, naturally produced by fermentation. This alcohol evaporates quickly during cooking. Mirin-fu imitations contain less than 1%.\u003c\/p\u003e\n\u003ch3\u003eIs mirin halal?\u003c\/h3\u003e\n\u003cp\u003eAs hon mirin naturally contains alcohol, it is not considered halal. People following this diet turn to certified alcohol-free alternatives.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between sake and mirin?\u003c\/h3\u003e\n\u003cp\u003eBoth are made from rice, but sake is brewed for drinking, with very little sugar. Mirin is brewed from glutinous rice for cooking, with a high sugar content that makes it syrupy.\u003c\/p\u003e\n\u003ch3\u003eShould mirin be stored in the refrigerator?\u003c\/h3\u003e\n\u003cp\u003eQuality hon mirin can be stored at room temperature, away from light: its alcohol content protects it. Imitations, however, must be refrigerated after opening.\u003c\/p\u003e\n\u003ch3\u003eDoes mirin contain gluten?\u003c\/h3\u003e\n\u003cp\u003eTraditional mirin consists solely of rice, koji and distilled alcohol: it is naturally gluten-free.\u003c\/p\u003e\n\u003ch3\u003eCan mirin be used in desserts?\u003c\/h3\u003e\n\u003cp\u003eYes. Used sparingly, it adds a sweet, umami touch to a plum coulis or a light syrup.\u003c\/p\u003e","products":[{"product_id":"hon-mirin-noir-nijyu-nen-kuro-mirin-18-ans-d-age","title":"Hon Mirin noir Nijyu-nen kuro mirin 18 years old","description":"\u003cp\u003eIn general, manufacturers add sugar during the fermentation of rice and rice-kōji with sugar cane alcohol in order to speed up the maturation of mirin.\u003cbr\u003e\nHere, no sugar or any additive whatsoever is added.\u003cbr\u003e\nThe production process is much slower, but the flavours are, ultimately, much purer and more natural.\u003cbr\u003e\nBlack mirin, or Kuro Mirin, came about by accident: a few bottles forgotten for more than 10 years were discovered in one of the cellars.\u003cbr\u003e\nAs rice is rich in carbohydrates and amino acids, the mirin oxidised, taking on a black colour.\u003cbr\u003e\nBlack mirin has the classic sweetness and rich flavour of black sugar Kokuto or black sugar syrup Kuromitsu.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"180 ml net","offer_id":54111350358349,"sku":"NISKKM12B","price":24.92,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM12B-s.webp?v=1782198354"},{"product_id":"mirin-okomedake","title":"Okomedake Mirin - 500ml","description":"\u003cp\u003eIts traditional fermentation method is characteristic of the authentic Mikawa region.\u003cbr\u003eIts refined natural sweetness and the umami derived from glutinous rice enhance the flavour of ingredients and make dishes delicious.\u003c\/p\u003e","brand":"KOKONOEMIRIN","offers":[{"title":"Default Title","offer_id":54111357010253,"sku":"NISKOKO6","price":13.42,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOKO6-w-s.webp?v=1782198354"},{"product_id":"hon-mirin-shippou-sake-kasu-dori-shoshu-jikomi","title":"Hon Mirin Shippou Sake-Kasu-Dori-Shoshu-Jikomi - 720ml","description":"\u003cp\u003eUnlike traditional sake, Izumo is brewed with large quantities of glutinous rice. To produce a very full-bodied sake, the brewing process requires twice as much rice and wort mixture as for a traditional sake, and half as much water. The brewing alone lasts three months, a relatively long period. The resulting sake is as viscous as oil, sweet, and with a rich umami flavour.\u003c\/p\u003e","brand":"YONEDA SHUZO","offers":[{"title":"Default Title","offer_id":54111357436237,"sku":"NISYSB2","price":25.83,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSB2-s.webp?v=1782200712"},{"product_id":"honmirin-mukashi-jikomi-a-lancienne","title":"Hon'mirin Mukashi jikomi old-style","description":"\u003cp\u003eIn the general processing of mirin, sugar syrup is added to the mirin to speed up the fermentation process. Our artisan does not use any food additives at all. It takes much longer to produce, but the flavour of the final product is more natural and purer.\u003c\/p\u003e\n\u003cp\u003eAs it has been stored and aged for more than 2 years, it has a gentle taste and aroma, and can be enjoyed as it is, drunk straight. You will love the syrupy texture and the notes of caramel, maple, honey, agave, cacao, mocha, dulce de leche, and vanilla.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"500 ml net","offer_id":54111358353741,"sku":"NISKKM7","price":18.5,"currency_code":"EUR","in_stock":false},{"title":"1.8 L net","offer_id":54111358386509,"sku":"NISKKM8","price":47.59,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM7-s.webp?v=1782198354"},{"product_id":"mirin-kasu-ou-lie-de-mirin","title":"Mirin Kasu or Mirin Lees - 200g","description":"\u003cp\u003eMirin kasu is also composed almost entirely of the same ingredients as mirin.\u003cbr\u003eThese are natural ingredients, with no blending or additives.\u003c\/p\u003e\n\u003cp\u003eMirin kasu is rich in \"resistant protein\", an ingredient that acts like dietary fibre.\u003cbr\u003eResistant protein enters the human body, is not easily digested in the stomach, and travels to the small intestine to capture cholesterol and other lipids.\u003cbr\u003eThis mirin by-product is widely used in Japan by artisan pastry chefs, cooks, ice cream makers, and chocolatiers.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111359271245,"sku":"NISKKM14","price":4.55,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM14-w-s.webp?v=1782198354"},{"product_id":"mirin-sans-alcool","title":"Alcohol-free mirin - 250g","description":"\u003cp\u003eMirin is made from rice and distilled shochu alcohol. Kankyo Shuzou uses locally grown rice. Rice is a key element in determining the taste, including the body and sharpness. As for the shochu, mirin brewers generally purchase shochu from distillers, but Kankyo Shuzou brews its own shochu to make its mirin. Thanks to these high-quality ingredients, Kankyo Shuzou produces its products during the cold season, which is the best period for production.\u003c\/p\u003e\n\u003cp\u003eAs a general rule, sugar syrup is added to mirin to speed up the process. However, Kankyo Shuzou uses no food additives. The production takes considerably longer, but the flavour of the final product is more natural and purer.\u003c\/p\u003e\n\u003cp\u003eIn order to remove the alcohol from the produced mirin, the mirin is rapidly heated so that the alcohol evaporates.\u003c\/p\u003e\n\u003cp\u003eThe result is surprising: a delicate, sweet drink that preserves all the aromas and flavour of mirin, minus the alcohol, with notes of caramel, maple, honey, agave, cacao, mocha and vanilla.\u003c\/p\u003e","brand":"KANKYO SHUZOU","offers":[{"title":"Default Title","offer_id":54111361270093,"sku":"NISKKM16","price":6.07,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KKM16-s.webp?v=1782198354"},{"product_id":"sake-a-cuisiner-hinode-ryorishu","title":"Hinode Ryorishu cooking sake - 400ml","description":"\u003cp\u003eKing Jyozo cooking sake has been crafted using ancestral methods for over a century. It is renowned for its complexity and natural sweetness.\u003c\/p\u003e\n\u003cp\u003eThis sake is highly appreciated for its umami and its ability to reveal the hidden flavours of food. It is generally used as a complement to soy sauce and mirin. The perfect ratio is one part sake, 2 parts soy sauce and 3 parts mirin.\u003c\/p\u003e","brand":"KING BREWERY","offers":[{"title":"Default Title","offer_id":54111367070029,"sku":"NISKING6","price":5.07,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KING6-s.webp?v=1782198354"},{"product_id":"mikawa-mirin-bio","title":"Mikawa Mirin BIO*","description":"\u003cp\u003eProduction is exclusively artisanal (1.8 kg of rice is used to make 1.8 litres of mirin) and carried out with great care. The shochu used (rice-distilled alcohol), rich in aroma, is also produced in-house to ensure it pairs perfectly with the mirin.\u003c\/p\u003e\n\u003cp\u003eMirin is a condiment, an essential seasoning in Japanese cuisine.\u003cbr\u003eIt is the essence of the sweetness and umami of rice, extracted through the power of fermentation culture. Our artisan producer of Mikawa mirin, Sumiya Bunjiro Brewery, is a rare company specialising in the production of authentic mirin, established in the Mikawa region of Aichi Prefecture, known for its warm climate and quality water sources, making it an ideal terroir for crafting a high-quality mirin.\u003cbr\u003eSumiya uses exclusively glutinous rice (sweet rice), kôji yeast and distilled rice alcohol in the production of its mirin. The vast majority of mirin on the market contains artificial alcohol and starch.\u003c\/p\u003e\n\u003cp\u003eUnlike other mirin on the market, the hon mirin we offer has a minimum maturation of 12 months (compared to a day to a few weeks for other mirin), and requires 1 kg of rice to produce one litre of mirin (versus an average of 150 g to 300 g for mirin sold on the market).\u003c\/p\u003e","brand":"SUMIYA MIRIN","offers":[{"title":"150 ml","offer_id":54433527791949,"sku":"NISMIKM7","price":8.63,"currency_code":"EUR","in_stock":true},{"title":"500 ml","offer_id":54433527759181,"sku":"NISMIKM3","price":25.38,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MIKM3-s.webp?v=1782200019"},{"product_id":"sake-a-cuisiner-136-20-litres-avec-robinet","title":"Cooking sake 13.6% - 20L","description":"\u003cp style=\"text-align: justify;\"\u003eIt is indispensable in Japan for eliminating odours, adding flavour and umami to dishes, and bringing savour and tenderness. Unlike drinking sake, it has a lower alcohol content, a more concentrated flavour and often contains salt.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eKing Jyozo cooking sake has been made using ancestral methods for over a century. It is renowned for its complexity and natural sweetness. This sake is highly prized for its umami and its ability to reveal the hidden flavours of ingredients. It is generally used alongside soy sauce and mirin.\u003c\/p\u003e","brand":"KING BREWERY","offers":[{"title":"Default Title","offer_id":54111381848397,"sku":"NISKING5-T","price":132.7,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KING5-T-z2-s.webp?v=1782198355"},{"product_id":"mirin-kokonoe","title":"Mirin Kokonoe","description":"\u003cp\u003eThe traditional brewing method is used to achieve a pronounced mildness without any unpleasant taste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smooth and elegant notes of this mirin do not interfere with the flavour of the vegetables.\u003c\/p\u003e","brand":"KOKONOEMIRIN","offers":[{"title":"300 ml","offer_id":54111384142157,"sku":"NISKOKO11","price":7.08,"currency_code":"EUR","in_stock":true},{"title":"1.8 L","offer_id":54111384174925,"sku":"NISKOKO9","price":35.46,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOKO11-s.webp?v=1782198355"},{"product_id":"sake-a-cuisiner-izumo-jidenshu","title":"Izumo Jidenshu cooking sake - 720ml","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eIzumo Jidenshu is a traditional saké from the Izumo region whose production disappeared during the Second World War, before being relaunched in 1989 thanks to a local initiative aimed at preserving and promoting the region's gastronomic heritage. After several years of research and trials, its production resumed under the impetus of the Matsue Way Association and the Yoneda brewery.\u003c\/p\u003e\n\u003cp\u003eIts production method differs from that of classic sakés by the use of a large quantity of glutinous rice, a greater rice-to-mash ratio, and less water. The brewing process, which lasts approximately three months, yields a particularly dense, viscous, sweet and umami-rich saké.\u003c\/p\u003e\n\u003cp\u003eUmami, considered the fifth fundamental flavour, adds depth and balance to food through the natural presence of amino acids and nucleotides. In Japanese cuisine, Izumo Jidenshu is particularly valued as a cooking saké. Added to broths and fish-based preparations, it helps eliminate unwanted odours while enhancing flavours and imparting a remarkable sweetness and gustatory richness.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YONEDA SHUZO","offers":[{"title":"Default Title","offer_id":54111389614413,"sku":"NISYSB","price":19.58,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSB-s.webp?v=1782200712"},{"product_id":"mirin-blanc-shiro","title":"Shiro White Mirin - 1.8L","description":"\u003cp\u003eThe shochu used is carefully selected by the toji (master brewers).\u003cbr\u003eThis shiroKokonoe white mirin contains a low percentage of sugar and a high percentage of glucose derived from glutinous rice.\u003cbr\u003eIt can be sweetened with a rich flavour derived from rice. It contains a large amount of glucose derived from rice, which softens the taste of soy sauce.\u003c\/p\u003e\n\u003cp\u003eIts mild flavour makes it suitable for lightly seasoned dishes and brings out the full flavour of the ingredients.\u003c\/p\u003e","brand":"KOKONOEMIRIN","offers":[{"title":"Default Title","offer_id":54111412191565,"sku":"NISKOKO4","price":44.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOKO4-w-s.webp?v=1782198354"},{"product_id":"sake-a-cuisiner-king-jyozo-junmai","title":"King Jyozo Junmai cooking sake","description":"\u003cp\u003eThis sake is highly appreciated for its umami and for its ability to reveal the hidden flavours of food.\u003cbr\u003eIt is generally used alongside soy sauce and mirin.\u003cbr\u003eThe perfect ratio is one part sake, 2 parts soy sauce and 3 parts mirin.\u003c\/p\u003e","brand":"KING BREWERY","offers":[{"title":"1 L net","offer_id":54111430672717,"sku":"NISKING1","price":9.1,"currency_code":"EUR","in_stock":false},{"title":"1.8 L net","offer_id":54111430705485,"sku":"NISKING2","price":13.84,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KING1-s.webp?v=1782198354"},{"product_id":"mikawa-mirin","title":"Mikawa Mirin","description":"\u003cp\u003eProduction is exclusively artisanal (1.8 kg of rice is used to make 1.8 litres of mirin) and is carried out with great care. The shochu used (distilled rice alcohol), rich in fragrance, is also produced within the company so that it pairs perfectly with the mirin.\u003cbr\u003eMirin is a condiment, an essential seasoning in Japanese cuisine.\u003cbr\u003eIt is the essence of the sweetness and umami of rice, extracted through the power of fermentation culture.\u003c\/p\u003e\n\u003cp\u003eOur artisan producer of Mikawa mirin, Sumiya Bunjiro Brewery, is a rare company specialising in the production of authentic mirin, established in the Mikawa region, Aichi Prefecture, known for its warm climate and quality water sources, making it an ideal terroir for crafting high-quality mirin.\u003cbr\u003eSumiya uses, for the making of its mirin, exclusively \"glutinous\" rice (sticky rice), kôji yeast and distilled rice alcohol. The vast majority of mirin on the market contains artificial alcohol and starch.\u003cbr\u003eUnlike other mirin on the market, the hon mirin we offer has a minimum maturation of 12 months (a day to a few weeks for other mirin), and requires 1 kg of rice to produce one litre of mirin (150g to 300g on average for mirin sold on the market).\u003cbr\u003e\u003c\/p\u003e","brand":"SUMIYA MIRIN","offers":[{"title":"150 ml","offer_id":54571465474381,"sku":"NISMIKM10","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"300 ml net","offer_id":54111430771021,"sku":"NISMIKM2","price":13.25,"currency_code":"EUR","in_stock":false},{"title":"700 ml net","offer_id":54111430738253,"sku":"NISMIKM1","price":27.0,"currency_code":"EUR","in_stock":true},{"title":"1.8 L net","offer_id":54111430803789,"sku":"NISMIKM4","price":63.63,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MIKM2-s.webp?v=1782200019"},{"product_id":"sake-akazake-honden-tohi","title":"Sake Akazake Honden Tohi","description":"\u003cp\u003eThe name \"Akazake\", translated as red sake, refers to its colour. Over time, the colour of the sake shifts from clear to red by reacting with sugar and amino acids. This production method is very rare in the world. In addition, wood ash gives a smoky flavour to the Akazake.\u003c\/p\u003e","brand":"ZUIYO","offers":[{"title":"300 ml net","offer_id":54111435555149,"sku":"NISZY7","price":8.75,"currency_code":"EUR","in_stock":true},{"title":"720 ml net","offer_id":54111435587917,"sku":"NISZY8","price":15.42,"currency_code":"EUR","in_stock":true},{"title":"1.8 L net","offer_id":54111435620685,"sku":"NISZY9","price":32.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ZY7-s.webp?v=1782200712"},{"product_id":"honmirin-premium-sakura","title":"Hon'Mirin Premium Sakura","description":"\u003cp\u003eThe natural sweetness and robust aroma of glutinous rice, along with its flavour-rich components, give dishes an exceptional taste.\u003cbr\u003eThis Hon'Mirin is even selected by the exacting chefs of high-end Japanese restaurants and recommended by the chefs of Japanese Michelin-starred restaurants.\u003cbr\u003eIt has an \"elegant sweetness\" that cannot be achieved with sugar.\u003cbr\u003eGlucose, the primary sweetness of Hon'Mirin, has a better aftertaste than sugar and has a refreshing and elegant sweetness.\u003cbr\u003eSugar is merely sucrose, whereas Hon'Mirin contains more than 9 types of sugars, including glucose.\u003cbr\u003eAs a result, it is not only refreshing but also rich and round, giving it a deep sweetness.\u003c\/p\u003e\n\u003cp\u003eThe quality of the shochu used in its preparation enhances the aroma, richness and deliciousness of dishes, and has the effect of accelerating the penetration of flavour into the ingredients and making it uniform.\u003c\/p\u003e\n\u003cp\u003eUmami is locked within the ingredients that make up a dish's recipe.\u003c\/p\u003e\n\u003cp\u003eRich in sugars and amino acids, mirin promotes a beautiful colour when cooking in the oven or on the barbecue, as well as when pan-frying meats.\u003c\/p\u003e\n\u003cp\u003eThe alcohol contained in this mirin makes it difficult for pectin to dissolve and prevents food from falling apart when simmered.\u003cbr\u003eIt also neutralises strong odours when cooking fish or offal and enhances masked flavours.\u003c\/p\u003e\n\u003cp\u003eIt pairs well with naturally brewed seasonings and improves the quality of each one.\u003c\/p\u003e\n\u003cp\u003eNaturally brewed mirin pairs perfectly with traditional fermented seasonings such as miso, soy sauce and vinegar.\u003cbr\u003eSince it is a liquid, it is easy to blend and unlikely to produce an uneven flavour.\u003c\/p\u003e\n\u003cp\u003eHon'Mirin Kokonoe Sakura softens salty flavours, the acidity of vinegar and the overall taste of the dish.\u003c\/p\u003e","brand":"KOKONOEMIRIN","offers":[{"title":"500 ml net","offer_id":54165446459725,"sku":"NISKOKO2","price":20.83,"currency_code":"EUR","in_stock":false},{"title":"1.8 L net","offer_id":54165446492493,"sku":"NISKOKO1","price":45.6,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KOKO2-s.webp?v=1785935281"},{"product_id":"pate-de-lie-de-sake-daiginjo-en-300g","title":"Daiginjo Sake Lees Paste 300g","description":"\u003cstyle\u003e\na {\n    text-decoration: none;\n    color: #464feb;\n}\ntr th, tr td {\n    border: 1px solid #e6e6e6;\n}\ntr th {\n    background-color: #f5f5f5;\n}\n\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe term \"kasu\" means \"lees\" in Japanese. White in colour and paste-like in texture, sake kasu is the natural residue obtained after pressing sake. It contains approximately 8% alcohol and is recognised for its nutritional richness as well as its many culinary qualities.\u003c\/p\u003e\n\u003cp\u003eParticularly appreciated as a marinade, it helps to tenderise meats and fish, reduce certain odours, and diffuse flavours deep into the heart of the ingredients. Thanks to its richness in umami and fermentation-derived compounds, it brings depth, roundness, and complexity to dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eWhy does sake kasu bring \"umami\"?\u003cbr\u003eSake kasu is rich in amino acids and peptides generated during the sake fermentation process. Umami components, in particular glutamate, naturally bring body, depth, and sweetness to dishes. Umami does not merely enhance flavour — it also highlights the flavours of the ingredients and balances the dish as a whole.\u003cbr\u003eAdded to fish or meat, it draws out the natural sweetness and flavour of the ingredients and improves flavour harmony during cooking or simmering. Furthermore, fermentation-derived peptides add depth to dishes.\u003cbr\u003eIn addition, sake kasu also contains alcohol and organic acids in minute quantities, which reduce the odour of fish and meat. The alcohol eliminates odour-causing components, the organic acids balance the taste, and the umami components envelop everything together, allowing the flavour of the ingredients to shine to its fullest.\u003cbr\u003eSake kasu is a highly prized fermented food that brings out the best in ingredients, much like an \"unsung supporting actor\" that perfects a dish.\u003c\/p\u003e\n\u003cp\u003eCulinary effect: tenderising power and flavour infusion\u003c\/p\u003e\n\u003cp\u003eAnother particular characteristic is its ability to tenderise ingredients while infusing their interior with flavour.\u003cbr\u003eThe enzymes, amino acids, and organic acids contained in sake kasu act gently on the proteins of meat and fish.\u003cbr\u003e\u003c\/p\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54165449245005,"sku":"NISSNAK3","price":6.26,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK3-s.webp?v=1785932271"},{"product_id":"lie-de-sake-daiginjo-en-poudre-50g","title":"Daiginjo Sake Lees Powder 50g","description":"\u003cp\u003eThe term \"kasu\" means \"lees\" in Japanese. White in colour and paste-like in texture, sake kasu is the natural residue obtained after pressing sake. It contains approximately 8% alcohol and is recognised for its nutritional richness as well as its many culinary qualities.\u003c\/p\u003e\n\u003cp\u003eParticularly appreciated as a marinade, it helps to tenderise meats and fish, reduce certain odours, and diffuse flavours deep into the heart of the ingredients. Thanks to its richness in umami and fermentation-derived compounds, it brings depth, roundness, and complexity to dishes.\u003c\/p\u003e\n\u003cp\u003eWhy does sake kasu bring \"umami\"?\u003cbr\u003eSake kasu is rich in amino acids and peptides generated during the sake fermentation process. Umami components, in particular glutamate, naturally bring body, depth, and sweetness to dishes. Umami does not merely enhance flavour — it also highlights the flavours of the ingredients and balances the dish as a whole.\u003cbr\u003eAdded to fish or meat, it draws out the natural sweetness and flavour of the ingredients and improves flavour harmony during cooking or simmering. Furthermore, fermentation-derived peptides add depth to dishes.\u003cbr\u003eIn addition, sake kasu also contains alcohol and organic acids in minute quantities, which reduce the odour of fish and meat. The alcohol eliminates odour-causing components, the organic acids balance the taste, and the umami components envelop everything together, allowing the flavour of the ingredients to shine to its fullest.\u003cbr\u003eSake kasu is a highly prized fermented food that brings out the best in ingredients, much like an \"unsung supporting actor\" that perfects a dish.\u003c\/p\u003e\n\u003cp\u003eCulinary effect: tenderising power and flavour infusion\u003c\/p\u003e\n\u003cp\u003eAnother particular characteristic is its ability to tenderise ingredients while infusing their interior with flavour.\u003cbr\u003eThe enzymes, amino acids, and organic acids contained in sake kasu act gently on the proteins of meat and fish.\u003cbr\u003e\u003c\/p\u003e","brand":"NAKAFUSA FOODS","offers":[{"title":"Default Title","offer_id":54165449310541,"sku":"NISSNAK4","price":10.43,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SNAK4.jpg?v=1783610327"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/mirin_et_sake_a_cuisiner.webp?v=1786349800","url":"https:\/\/www.nishikidori.com\/en\/collections\/mirin-and-cooking-sake.oembed","provider":"Nishikidori","version":"1.0","type":"link"}