Mirin is the secret ingredient in authentic Japanese cuisine. An exquisite, versatile seasoning, mirin's mild sweetness complements savory seasonings such as shoyu and miso. The Sumiya family is the last of the traditional Mirin makers. Their organic Mikawa Mirin is the finest in all of Japan. It is naturally aged over 9 months to create an unmatched gentle sweetness, a rare, magical quality that enhances and harmonizes delicate flavors. Recently we requested that a small percentage of sea salt be added to Mitoku's Mikawa Mirin so that we are able to continue to import it without a special license. Enjoy this truly authentic mirin, a treat rarely seen even on store shelves in Japan!
Ingredients: organic sweet rice, water, organic rice koji (natural rice culture), and a dash of sea salt (2%).
The Sumiya Brewing Company was a true highlight during my most recent visit to Japan. Not only is Mikawa Mirin one of my all time favorite products, but Mr. Sumiya seemed to wear an almost constant smile while touring us around his shop. I later found out that neighbors of head brewmaster Toshio Sumiya jokingly attribute his constant smile to the intoxicating vapors that he is constantly inhaling while fermenting sweet rice wine. However, Mr. Sumiya protests that his good spirits are the result of the pride he feels in being one of the last traditional mirin makers left in all of Japan. His perseverance and dedication is evident in his truly sensational products! Recently, a dash of sea salt has been added to mirin for exportation.
This recipe was shared while on a rafting trip by an Alaskan fisherman. It is one of the simplest, most delicious recipes for fish that I have ever tasted. I hope you too will enjoy it!
Randy's Alaskan Halibut
> Mix Equal Parts of: Mirin, Toasted Sesame Oil & Shoyu (soy sauce) or Tamari (wheat-free) to make
approx. 1/3 Cup of liquid
> Mix 2 Tablespoons of chopped garlic (about 2 whole cloves) & ginger with 1 teaspoon of Malted Rice Syrup
> Marinate Halibut or any other white fish for 20-30 minutes at room temperature in a shallow glass pan
> Bake in marinade at 350° for 20-25 minutes or until fish is done to your liking
> Serve in the liquid with a garnish of fresh parsley. "Itadakimasu"! (Japanese for bon appetit).
, Organic
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