Mirin

Rice Cooking Wine

• Low Sodium

• kosher Pareve

• Fat Free

• Macrobiotic

• Gluten Free

• Wheat Free

• Non GMO

'Ajino-haha' Mirin is traditionally made in Japan of U.S.A. Lundberg organic short grain brown rice. Essential in dashi noodle broth, teriyaki sauce, marinades, and sushi rice. Shoyu and mirin are the right and left hands of Japanese cooking. Mirin with some shoyu is a supreme marinade.

EDEN Mirin is made by first washing and steaming California-grown Lundberg Family Farm organic brown rice for several hours. After cooling it is mixed with a bit of rice koji (Aspergillus oryzae) called seed koji. The rice mixture is placed in a temperature and moisture-controlled koji room for three days where it is stirred daily to ensure proper Development of the koji enzymes. The rice koji is then placed in large vats and mixed with more steamed rice and water. This rice mixture is called 'moromi,' or rice wine mash, which is allowed to ferment for two months. At this time sea salt is added, as well as more steamed rice, koji and water. It is allowed to ferment for another three months. After fermentation is complete, the mixture is pressed through cotton sacks and filtered to remove rice residue. It is heated to 85°C. for 3 to 4 seconds. Mirin's alcohol content, about ten percent, quickly evaporates when cooked with food or may be removed by heating it to the boiling point, and allowed to cool before adding to uncooked foods.

Ingredients

Water, Rice, Koji (Aspergillus Oryzae), Sea Salt

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International orders are shipped via DHL or Canada Post, with any additional customs clearance fees, tariffs, and charges being the responsibility of the customer.
All international and U.S. orders are final sale and cannot be returned.

All communication with international customers outside of the USA will be handled via email only.

Please Note:
• Orders may experience delays during holiday seasons or statutory holidays.
• Liquids in glass containers shipped through Canada Post may not be insured and are shipped at the recipient's risk.