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Mirin - For meal more tasty

Mirin creates delicious dishes with the delicate and fragrant sweetness which is very different with the intense sweetness of sugar. Besides, Mirin helps dishes more attractive and eye-catching.

COMPARISON BETWEEN MIRIN & MIRIN FU

  Mirin Mirin fu
Alcohol concentration Approx. 14% Under 1%
Production methods Brewing Mixing from spices & sugar
Pros Bring special meals with many unexpected benefits
(Refer to the table below)
Mirin fu does not contain alcohol, it should not be the perfect spice

COMPARISON BETWEEN RYORISHU & MIRIN

  Mirin Ryorishu
More fragrant
Remove unpleasant odor of materials
More spice seasoning
Soften materials  
Preserve food longer  
Taste better  
More attractive color  
Prevent food being crushed when cooking  
Increase sweetness  

SPECIFIC BENEFITS

1. Increase sweetness
With its components containing kinds of sugar, Hon-Mirin is used to create the natural fragrant sweet taste for food.

2. More fragrant
Thanks to the impact of sugars and amino acids, it helps food retain the essence and characteristic fragrance.

3. More attractive color
There are many kinds of sugar in Hon-Mirin, it makes the color of dishes when cooking on a fire become more very attractive. Grilled dishes will be beautifully browned.

4. Prevent food being crushed when cooking
The ingredients including sugar and alcohol in Hon-Mirin help materials not being crushed when cooking, keep the sweetness of food.

5. Remove odor 
The unpleasant odors such as the fishy odor will be reduced while the alcohol evaporates away.

6. More flavor
Food becomes more tasty with spices by alcohol concentration in Hon-Mirin.

HOW TO USE

Stewed dishes: When cooking the food with sauce, you should use Hon-Mirin before adding other spices such as salt, sugar, soya sauce and so on. In case you want the dish is looked more attractive, you can use more Hon-Mirin when cooking is completed.

Stewed fish: Cook all spices including Hon-Mirin before cooking materials.
Teriyaki: After cooking materials become brown, you should pour spices and Hon-Mirin on them and quickly cook with over high heat.

MATERIALS

Glutinous rice, koji (made from rice), alcohol

HOW TO MANUFACTURE

Main materials: Koji (made from rice), glutinous rice and distilled alcohol.

The glutinous rice and distilled alcohol are added to Koji (made of rice) to make moromi (wet mash) by shikomi technique (mix), which is placed in large tanks that are maintained for months. After that long time, the mixture is squeezed and filtered into the wine with the name of Mirin.



 

WINE FOOD CO., LTD
Lot BI-01-02-03a-04a, Road 8, Tan Thuan Export Processing Zone,
Tan Thuan Dong Ward, District 7, Ho Chi Minh City, Vietnam.
Tel: 84-8-3770 1001   -   Fax: 84-8-3770 1459

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