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MIRIN
Mirin originated in the Muromachi period, evolving from "amazake" brought from China, using Japanese fermentation techniques. By the Edo period, mirin had become a widely used condiment, essential in Japanese cuisine for its sweetness and flavor. Made from glutinous rice, rice koji, and shochu, mirin undergoes saccharification and fermentation, adding depth and umami to dishes. Its alcohol content helps preserve food, and it is particularly used in simmered dishes and teriyaki for its glaze. Rich in B vitamins and amino acids, mirin also contributes to health. Its unique flavor and benefits have made mirin a beloved ingredient in Japanese cooking for centuries.
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