SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin
SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin SEA VEGETABLE : Mirin

SEA VEGETABLE : Mirin

¥1,750
サイズ:

Best before: 6 months
Storage method: Refrigerate (store below 10°C)
*Please consume as soon as possible after opening.

 

 

Name: Saled 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

[Manufacturer]
SEA VEGETABLE COMPANY
688-9 Ananai Otsu, Aki City, Kochi Prefecture
Post Code: 784-0032

[Processing place]
Social Welfare Corporation Amakusa
Employment Support Center Piiisu
401-5 Saitsu Town, Amakusa City, Kumamoto Prefecture
Post Code: 863-2171

*You may notice white crystals (salt) on the surface, but you can simply soak them in water and remove them.

*Occasionally, white powder may be mixed in, but this is due to natural ingredients and does not affect the quality.

*Mirin in this product is cultivated using seawater from areas inhabited by shrimp and crab.

Refrigerated Shipping: ¥1,100 (tax included)

※ An additional ¥200 will be charged for delivery to Hokkaido and Okinawa.

*Please read the Shipping Policy for More details

Crunchy on the outside, soft and jelly-like inside

Mirin is a rare seaweed that has been loved in certain areas of Kyushu region, in 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

What truly sets Mirin apart is its texture. The outside has a pleasant bite, while the inside is soft and almost jelly-like. You can adjust this balance of textures depending on how you use it in cooking.
For a firmer, more toothsome bite, shorten the desalting time. For plump, tender texture, soak it longer to remove more salt.

There are countless ways to incorporate it into your cooking. You can also marinate mirin in irizake or your favorite seasonings so it absorbs even more umami.

おすすめの3つの食べ方をご紹介

[Desalting and Cooking Instructions]
Remove the salt around Mirin with water lightly, and soak it in new water for about 8 to 10 minute to remove the salt before serving.
8 minutes for keeping the saltiness and texture
10 minutes or more for the smooth texture without the saltiness

\ Various ways to use 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.

Recipes

Mirin Namul

Mirin 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.

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

2. Add sesame oil and salt(to your liking) to 1, mix well, and serve.

3. To preserve its freshness, blanch the Mirin quickly with boiling water after step 1, then mix it with seasonings.

SEA VEGETABLE : Mirin

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

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

Try Mirin with adding to hot pot dishes as alternative to shirataki. Instead of simmering them together, you can easily enjoy them just by putting them when served.

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

Combine tororo with Mirin in a 1:1 ratio, and enjoy the texture of Tororo (grated yam) rice.

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 Suji Anori on it.

I'm little niche, 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

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