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Mitoku Mikawa Organic Mirin Sweet Rice Seasoning 300ml

S$29.00
SKU:
MT359M
Weight:
610.00 Grams
Quantity:

Product Description

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THE ART OF MAKING AND USING TRADITIONAL JAPANESE FOODS

Mitoku's motto is "Food Is Medicine." Mitoku has been the leading exporter of high quality traditional Japanese natural and organic foods for more than 30 years.

Mitoku's purpose has been to introduce to the West the highest quality foods with an "Authentic Taste of Traditional Japan." At Mitoku, they strongly believe that the diet developed in Japan over the past several centuries can make a great contribution to the Western world in its search for foods that are not only wholesome, nutritious and health-promoting, but also delicious, attractive and satisfying.

Mitoku Mikawa Organic Mirin Sweet Rice Seasoning 300ml

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An exquisite, versatile seasoning, mirin has the ability to coax and accentuate the flavours from bland or light-tasting foods. Its mild sweetness balances many dishes and tones down others, such as seafood. Mirin adds texture and an appetizing lustre to foods that are glazed. You can use mirin in a variety of ways to enhance both Oriental and Western styles of cooking. Japan’s traditional sweetener (before white sugar took over), mirin enhances flavours of sweet as well as savoury sauces, vinaigrettes, noodle broths, simmered vegetable and fish dishes, sautées and stir-fries, fried noodles, sushi rice, marinades, and dips for tempura and sushi.

Suggested uses:

  • Sautéeing and Stir-Frying: Mirin adds depth of flavour to sautéed and stir-friend vegetable, fish and noodles dishes. Its high natural sugar content allows it to burn easily, so it is often incorporated into a dish toward the end of cooking. This helps enhance and round out the flavours while contributing to the richness of the dish.
  • Simmering: Mirin is used to flavour many simmered and poached dishes including fish, mushrooms and tofu. When simmering foods, use 1 tablespoon of mirin and 1-1 ½ tablespoon of shoyu per cup of water or stock.
  • In Desserts: Mirin is a delicious addition to such desserts as poached pears, fruit cakes, tea cakes and glazes.
  • In Dips. Dips for tempura and other deep-fried foods, such as mochi, almost always include mirin.
  • In Marinades: Mirin makes food more firm and helps it maintain its texture and shape. It is best used for tender foods such as tofu.
  • In Noodle Broths: Mirin is the “secret” ingredient that lends a characteristic flavour to noodle broths and dips.
  • In Sauces and Gravies: A tablespoon can transform a sauce into a rich, gourmet delight.
  • In Sushi: Mirin is used along with salt and rice vinegar to season, firm and “gloss” sushi rice.

Ingredients
Organic Sweet Rice, Water, Organic Rice Koji (Natural Rice Culture), and a dash of Sea Salt (2%).

Teriyaki Tofu recipe (from Culinary Treasures of Japan by John & Jan Belleme)
Unexpected guests? This flavourful dish is quick and simple to prepare.

1 pound (1 large block) tofu
3 tablespoons mirin
2-2 ½ tablespoons shoyu or tamari (to taste)
2-3 teaspoons sesame oil (plain or toasted)
1 teaspoon peeled and finely grated ginger
2 tablespoons finely minced scallion
Serves: 5

1. Cut tofu crosswise into five equal slices. To remove excess moisture, wrap slices in a clean, dry kitchen towel and place on a wooden cutting board. Place a 2-3 pound weight on top and leave for 20-30 minutes.

2. Lay slices flat on a platter or baking pan.

3. Combine mirin and soy sauce, then pour mixture over tofu slices. Coat tofu on all sides and let marinate 15-20 minutes. Turn slices once or twice while marinating.

4. Heat oil in a large skillet (cast iron or other heavy-bottomed pan works best) over medium-low heat. Remove tofu from marinade and set marinade aside.

5. Dain excess liquid from tofu and fry on one side until lightly browned. (Browning will enhance tofu’s flavour and appearance, but be careful not to burn.) Carefully turn slices and cook 2-3 minutes more.

6. With paper towel, blot any excess oil left in the skillet, then add marinade and cook another 30 seconds.

7. Place tofu slices on individual serving dishes. Top each slice with ½ teaspoon of remaining liquid from pan. If desired, sprinkle slices with a few drops of juice squeezed from the grated ginger.

8. Garnish with minced scallion and serve hot.

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