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.
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.
Dec 27, 2022 •Maho Tanabe
Introducing the Ginger and Apple Mirin Cordial – Another Drinkable Way to Enjoy This Traditional Japanese Cooking Staple
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.
Dec 10, 2022 •Maho Tanabe
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.
Sep 18, 2022 •Maho Tanabe