Nowadays, kobore-ume is not as familiar as sake-kasu or amazake, but the gentle sweetness derived from rice and the deep flavor produced by aging make it a very appealing fermented food – if you can get your hands on it.
Otoso is an alcohol elixir made from various herbs and spices and is imbibed to help usher in good health and fortune for the year to come.
Mirin is often used as a sweetener, in addition to, or substituting sugar, but it also has a complex and deep flavor and aroma unique to fermented seasonings. This humble liquid can be used in a variety of cooking applications and is said to even have a range of health benefits.
Using a bottle of true “mirin” is an easy way to reduce sugar intake and make healthier meals that still taste great.
Mirin, itself rather sweet, makes for an unexpectedly perfect cordial ingredient and can be used instead of sugars and syrups for a no-sugar-added beverage great for cold seasons and the holidays.
Which kind of soy sauce allows you to enjoy the most delicious Japanese teriyaki? Shiro, usukuchi, koikuchi, sai-shikomi, or tamari? We tasted and compared these five kinds of soy sauce.
Mirin is now recognized as a "seasoning" in Japan but in the past, it was enjoyed as a sweet, high-class alcoholic beverage. It was also drunk as a “sweet nourishing drink” that is effective in recovering from fatigue and preventing summer fatigue.
Try this Japanese-style French toast and take a break from your routine.
I was impressed by the sensitive and delicate work which deals with living bacteria, which varies depending on the temperature and humidity of the specific day and time.