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Takara Hon mirin, Sweet cooking sake 500ml
- A traditional Japanese sweet rice wine essential for authentic flavor profiles.
- Imparts a subtle sweetness, gloss, and depth (umami) to dishes.
- Conveniently packaged in a 500ml bottle, suitable for regular kitchen use.
- Designated as 'Hon Mirin' (True Mirin), indicating a product fermented using traditional methods.
Unleash the flavor of Japan & Korea: Takara Hon mirin, Sweet cooking sake 500ml!
The Foundation of Authentic Japanese Umami
Takara Hon Mirin, Sweet cooking sake, is an indispensable staple in traditional Japanese cuisine. Unlike typical sake, Hon Mirin is a highly prized sweet rice wine specifically developed for culinary purposes, providing depth, natural sweetness, and a brilliant glaze to dishes. Its moderate alcohol content helps to mask strong odours in ingredients like fish and meat, while concentrating flavour complexity during the cooking process.Balanced Sweetness and Depth
The flavor profile of Takara Hon Mirin is characterized by its rich, naturally derived sweetness from glutinous rice, balanced by a subtle tang and high levels of naturally occurring amino acids. When cooked, this profile creates 'teriyaki gloss' and significantly enhances the inherent umami of surrounding ingredients. It integrates smoothly into sauces and stocks, preventing ingredients from breaking down while simmering.How to Use
Takara Hon Mirin should always be heated before consumption, as its primary purpose is seasoning. To maximize flavor and shine, use it liberally in popular Japanese preparations such as teriyaki glazes, sukiyaki, and tempura dipping sauces. A common ratio involves mixing it with soy sauce and dashi (soup stock). Ensure the mirin is brought to a simmer for a few moments to allow the alcohol to evaporate, leaving behind only the concentrated sweetness and savory flavor.Nutrition & Ingredients
| Energy | 1616 kJ / 386 kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
96.5g 96.3g |
| Protein | 0.1g |
| Natrium (Salt) | 0.3g |
Glutinous rice (Thailand, domestic), Koji (Thailand, domestic rice), brewed alcohol, sugar
Details & Importer
Manufacturer: Takara
Kim´s Asia Import - Export GmbHTalstraße 11441516 GrevenbroichDeutschland
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Frequently asked questions
How does Hon Mirin differ from non-alcoholic Aji-Mirin when preparing Teriyaki sauce?
Hon Mirin contains actual alcohol which burns off during cooking, deepening the umami and creating a richer, more complex caramelization and glaze than Aji-Mirin.
When should I add Mirin during the cooking process to achieve the best glossy finish (Tsuya)?
Add Hon Mirin towards the end of the cooking process, particularly for glazing sauces, allowing the sugars to reduce quickly and form the desired sheen.
What ratio of Hon Mirin to Soy Sauce is recommended for a balanced Japanese stock base (e.g., for noodle soups like Udon or Soba)?
A common starting ratio for dipping or soup bases is typically 1 part Hon Mirin to 3 or 4 parts Shoyu (Soy Sauce), adjusted further based on dashi concentration.
Should I use Hon Mirin or standard cooking sake (Ryorishu) when making simmered dishes (Nimono)?
Hon Mirin adds sweetness and gloss, essential for binding flavors and enhancing color in Nimono, while Ryorishu primarily tenderizes ingredients and removes odors. Both are often used together.
What is the optimal method for reducing Mirin's alcohol content (Ni-kiru) before adding it to delicate sauces or dressings?
Gently heat the Mirin in a saucepan over medium heat for several minutes until small bubbles appear and the alcohol vaporizes, reducing the volume slightly.
