Salted Mirin (Domestic Shipping Only)


This product cannot be shipped internationally.

Sign up for our newsletter on upcoming projects.

Expiration Date: 6 months
Storage: Refrigerate (store below 10°C)
*Please consume immediately after opening.

We also offer "dry" products.
▶︎Click here to details of "Dry Mirin"

Name: Salted Mirin
Ingredients: Salt (domestic production), Mirin (domestic production)
Net Weight: 500g
Expiration Date: 6 months
Storage: Refrigerate (store below 10°C)

[Nutrition Facts (per 100g)]
Energy: 22kcal
Protein: 0.8g
Fat: 0.4g
Carbohydrates: 9.3g
Salt Equivalent: 51.64g

*Estimated values based on sample product analysis

Cooperative Corporation SeaVegetable
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation Amakusa Welfare Association Employment Support Center Piece
401-5 Saitocho, Amakusa-shi, Kumamoto 863-2171, Japan




通常配送:900円 (北海道、沖縄への配送は+200円頂戴いたします。)


Product Characteristics

The jiggling excitement of chewy - gelatinous texture change !

Mirin is a rare seaweed that has been loved in certain areas of Kyushu, Japan. The natural property of Mirin causes its form to be fragile and easily resolvent just after a few hours. In order to prevent this, we take good care by immediately drying it while it is still freshly harvested.

By making use of the texture that is the biggest feature of miline in cooking




[ How to remove salt ]
Remove the salt around Mirin with water lightly, and soak it in new water for about 8~10 minutes to remove the salt before serving.
8 minutes: To keep the saltiness and texture
10 minutes or more: To enjoy the smooth texture without the saltiness

\ Best recommendations for eating Mirin /
Please try to find your favorite way to eat.

1. Mixing it with your favorite seasonings: Sesame oil and soy sauce are highly recommended! Ponzu (Japanese citrus juice) and hot sauce are delicious as well.

2.Marinate overnight: Marinating with pickle vinegar and lemon juice, will increase the plumpness of the seaweed.

3.Combine with other ingredients: Kimchi and namerou(chopped horse mackerel) are excellent ingredients to combine.


Mirin Namul

Mirin is goes perfectly well with sesame oil, making it a great addition to namul! Not only does it enhance the color harmony with other ingredients, but the texture of mirin also elevates the flavor of the usual namul, making it even more delicious ◎

1. Soak mirin in water for 8 minutes, then drain well.

2. Add sesame oil and (if needed) salt to the drained mirin, mix well, and it's ready to serve.

3. If you want to prolong its freshness, blanch the mirin quickly with boiling water after step 1, then mix it with seasonings.

Salted Mirin (Domestic Shipping Only)

Click here for more recipes


How to use recommended

Shui Ishizaka

Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.

Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.

Seaweed that can be more interesting than funny

When I dived into the sea and picked up a natural, raw mirin, I thought it was very interesting because of the plump feeling.

However, it is the most vulnerable to environmental changes among the seaweeds I have dealt with so far. So much so that the state changes in a very short time.
Mirin is so delicate that its texture is very distinctive. Unlike tosakanori, which has the same texture no matter which part you eat, mirin has an outer body and a filling, and the outside is crispy and the inside is squishy.

It's much more enjoyable to eat with a certain amount in your mouth

If mirin is used at home, it is interesting to add it to hot pot dishes instead of shirataki. Instead of simmering them together, you can easily enjoy them just by putting them in the finished place.

Also, I think it would be delicious to put grated radish and mirin together in about half and half and sprinkle it with ponzu sauce or broth. The mirin absorbs the pungency and taste of the radish and gives it texture.

Then there's the melted rice. If you combine the melted mirin in a half-and-half ratio, the texture is delicious.

It has a gentle taste with no peculiarities, so you can season it with any kind of flavor

It may be delicious to eat rice with wasabi on mirin soaked in soy sauce. I also put Sujia Onori on it.

I'm a big maniac, but lately I've been seasoning seaweed with seaweed.

Not all seaweeds are omnipotent, and while they have strengths, they can also be a little lacking, so it's interesting to use seaweeds to help each other.

For detailed information

Read more