Yutaka みりん 150ml 

A.What is mirin? It is a sweet Japanese rice seasoning and one of the staples of Japanese home cooking. It adds gentle sweetness, a glossy sheen and umami depth, and helps stop delicate ingredients from breaking apart while simmering. A common question is what is mirin used for. In Japanese cooking, it is used in simmered vegetable and fish dishes, braised pork belly, noodle broths, and dipping sauces for noodles and tempura, where it balances salty soy sauce. It is also used in teriyaki-style glazes. To use mirin, add a splash during simmering, or stir it into sauces and marinades, usually with soy sauce and a little sake. You can also add a small amount when cooking rice for shine, or use it to bring subtle sweetness to desserts. It is supplied in a 150ml bottle for everyday use, so it is easy to add to regular cooking. Store it in a cool, dry place. Once opened, refrigerate and use within 12 weeks for the best flavour and quality. Kept sealed and chilled after opening, it stays in good condition for everyday Japanese dishes.

A.People often ask, is mirin gluten free, and in this case the answer is yes: Yutaka Mirin is gluten-free, so it is suitable for gluten-free cooking and for people with coeliac disease. Always check the allergen information on the label before use. On alcohol, mirin is a cooking seasoning, not a drink. This product is made with a small amount of fermented rice alcohol and is labelled as not for drinking, so it should be used in cooking only. The mirin alcohol content is low, and because mirin is usually added during simmering or heating, much of the alcohol evaporates as the dish cooks. So, does mirin have alcohol? Yes, it contains a little, but in practice it acts as a flavouring that leaves sweetness, gloss and umami rather than a noticeable alcoholic taste. To reduce the alcohol further, add it earlier in cooking and let the dish simmer for a few minutes. Store in a cool, dry place. Once opened, refrigerate and use within 12 weeks. For anyone cooking for specific dietary needs, always confirm the details on the current label before use.

A.Yes. Mirin may come from Japanese cooking, but it is easy to use in many everyday Western dishes too.
Mirin is a sweet Japanese seasoning with a gentle savoury flavour. It is not as strong as soy sauce, and it is softer and more rounded than plain sugar or honey. A small splash can add sweetness, depth and a lovely glossy finish to your food.
One of the easiest ways to use Yutaka Mirin is in a glaze. Add a little mirin to a pan with stock, or a splash of soy sauce, and let it gently reduce into a simple mirin sauce. Then brush it over roast salmon, chicken, pork or vegetables for a shiny, lightly caramelised finish. It is perfect for a Sunday roast, grilled meat, or a simple weeknight traybake.
You can also add mirin to marinades to help tenderise meat and give it a mild sweetness. In salad dressings, it helps soften the sharpness of vinegar and makes the flavour feel more balanced. Try adding a small splash to barbecue sauce, ribs, chicken glazes, soups, stews or braises.
A simple rule is: use Yutaka Mirin whenever a savoury dish needs a little sweetness, balance or shine. Just add a small amount straight from the bottle, taste, and add more if needed.