It has an elegant sweetness that is impossible to obtain with glucose and that also provides a much more refreshing and elegant persistence than that provided by sugar. Hon Mirin contains more than 9 different types of sugars, including glucose, and is therefore not only refreshing, but round and rich, giving it a deep sweetness.
The quality of the shoshu used in this preparation reinforces the aroma, richness and subtleties of the dishes and accelerates the penetration of the flavor in the ingredients in a uniform way.
The Umami component is contained in the ingredients that make up the recipe.
Rich in sugars and amino acids, mirin gives a beautiful color when cooking both on the barbecue and in the oven, without forgetting grilled meats.
The alcohol present in this mirin hinders the dissolution of the pectin and prevents the food from falling apart when cooking slowly and for a long time. Likewise, it eliminates strong odors when cooking fish or offal and enhances hidden flavors. Naturally crafted Mirin pairs well with fermented dressings such as miso, soy sauce, or vinegar.
Since it’s a liquid, it’s easy to mix and it’s hard to overdo it on flavor. The Hon’Mirin Kokonoe Sakura softens the salty flavors, the acidity of the vinegar and the strong flavors.
Our suggestion: Glazed scallops, fatty fish, marinated meats, dressings with soy sauce, miso, vinegar, fruit desserts, creams…