Salted Mirin (Domestic Shipping Only)

Name: Salted Mirin (Domestic Shipping Only)
Brand: SEA VEGETABLE COMPANY
Price: 1500.0 JPY
Availability: OutOfStock
Rating: 4.333333333 (21 reviews)

¥1,500

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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

[Manufacturer]
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

・表面に白い結晶（食塩）が見られますが、そのまま水に戻してお召し上がりいただけます

・稀に自然由来の付着物がある可能性がありますが、洗ってお召し上がりください。詳細はこちら

・本製品のミリンは、えび・かにの生息域で収穫しています。

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。）

＊詳しい配送方法についてはこちら

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

外側はコリッとした歯応えでありながら、中身はジュルッとしたとろみがあるミリン。

その食感のバランスは、使う料理に合わせて調整することができ、しっかりした歯応えを楽しみたいなら、水戻しは軽めに。しっかり水に浸せば、プリッとした食感に。

さらに煎り酒やお好みの調味料につけ込むことで旨味を吸うなど、料理への合わせ方は自由自在。

＜塩抜き方法＞
周りについた塩を水でサッとすすぎながら軽く落とし、8〜10分ほど新しい水に浸けて塩抜きをしてからお召し上がりください。

8分：塩味と食感をしっかり残したいときに
10分以上：塩気を抜いて、ジュルッと食感を楽しみたいときに

＼食材や料理との合わせ方はさまざま／
ぜひ、お気に入りの食べ方を見つけてみてください。

1. お気に入りの調味料と和える
一押しはごま油＋醤油！その他、ポン酢やラー油と合わせるのもおすすめ。

2. 一晩漬け込む
煎酒やピクルスの素、レモン汁などに漬け込めばプリッと感が増します。

3. 他の食材と合わせる
キムチやなめろうと合わせると、食感の違いが際立ちます。

Recipes

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 ◎

<Recipe>
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

FOOD DEVELOPER / CHEFSHUI ISHIZAKA

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