{"product_id":"sake_008","title":"4 Years Matured Mirin (Isshi Soden) – The Special Made Ogasawara Mirin 600ml","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 Years Matured Mirin (Isshi Soden) - The Special Made Ogasawara Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIsshi Soden is mirin (sweet cooking sake) made in the origin place of mirin, Hekinan City of the Aichi Prefecture, Japan. Moreover, it is made in the finest mirin brewery of Hekinan City, The Ogasawara Mirin Brewery.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe mirin is made using high-quality glutinous rice from Saga City. A homemade koji specially made to make mirin and a domestically produced shochu for the ingredients. Then, the mirin is aged for four years.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p004.jpg\" alt=\"Isshi Soden Mirin\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTo make this mirin, we carefully use the traditional work that kneads glutinous rice and koji in a room exceeding 30 degrees in three days and three nights.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe made the highest quality of mirin by sticking with the old-fashioned manufacturing methods because of the motto of \u003cb\u003e\"Making the 'real' mirin to the customer by hand\"\u003c\/b\u003e.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFrom glutinous rice, rice koji, and shochu, we produce \u003cb\u003ehon mirin (本みりん) or real mirin\u003c\/b\u003e that has been matured for four years. The mirin contains a 13.5 percent to 14.5 percent alcohol level, which means it is technically drinkable as an alcoholic beverage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is mirin with the original taste from the rice's sweetness without using any sugar. Because it has an elegant umami taste on it, you can also enjoy it as a liquor as it is. (It is offered to serve \"on the rocks\" in the long-established bar in Kyoto).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis mirin will make our usual dishes more delicious by adding only a small amount of mirin to your cooking.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p006.jpg\" alt=\"Isshi Soden Close-up\"\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_6823_00.jpg\" alt=\"What is Mirin\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n    \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    What is Mirin and What is the Good Substitute for Mirin?\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n    \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHere are the Special Points From Ogasawara Mirin Brewery's \"Isso Soden\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0016.jpg\" alt=\"domestic ingredients mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin with a High Scent of Shochu, Using 100% Domestic Ingredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAt Ogasawara Mirin Brewery, we select and purchase domestically produced ingredients from all raw materials. \"Isshi Soden\" is brewed with domestically produced shochu, so it has a fragrant and elegant sweetness that makes Shaoxing wine mellow.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0012.jpg\" alt=\"hand prepared traditional method mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHand-prepared in Small Quantities, Delicate Taste\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which is prepared almost by hand using the traditional method, is carefully made with subtle adjustments according to the climate and humidity of the day. The delicate and simple taste brings a deep taste unique to manual work.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0013.jpg\" alt=\"Isshi Soden mirin label\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA Warm Label that Conveys Handicrafts\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA bottle label that used to be handmade by pushing stamps one by one. Currently, it is printed, but the design retains the simplicity of handicrafts.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMaking Mirin in Early Spring, Performed by a Small Number of Elite People\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBefore shipping, mirin is roughly divided into koji making, preparation, saccharification, squeezing, and aging manufacturing processes. Koji making and preparation are the most important tasks that affect the taste of mirin produced that year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji-making and preparation work will be done around March. During this period, when the average temperature is around 15 degrees Celsius, glutinous rice is saccharified, and the sweetness of mirin increases.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0015.jpg\" alt=\"early spring\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWork starts at 5 o'clock in the early morning before the sun rises. Even in early spring, the brewery is chilly, and just standing up deprives their toes of body temperature. Before the scheduled time, Mr. Ogasawara and several craftsmen had already gathered at the brewery. When human resources are needed, they invite people to help only during preparation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRaw Mirin That Made Through Manual Work\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHekinan City, Aichi Prefecture, has been brewing mirin since the latter half of the 1700s, but now the number of breweries has decreased to four. Ogasawara Mirin Brewery is a brewery that provides \"the real\" mirin through manual work, although it has only two employees, the representative couple.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin Brewery produces \"raw mirin\", which has a small number of viable bacteria and does not require heat sterilization. It features a mellow flavor and an elegant sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0011.jpg\" alt=\"old-fashioned mirin\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin is made possible only by careful old-fashioned manual work, 100% domestic ingredients, and careful hygiene management. Still, Mr. Ogasawara says, \"I'm just doing the obvious things\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which requires a temperature of about 20 degrees Celsius during the brewing season, is brewed in spring and autumn, unlike sake brewed in the cold season. Ogasawara Mirin Brewery is brewed every spring, but the amount is only 6 in a tank of about 5,000 liters. It doesn't make much more, so it doesn't hit the market much. Some people come to buy from afar, saying, \"I like the one from here\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Isshi Soden\" is made from domestically produced mirin and has a particularly fragrant raw mirin. The sweetness is intense, and the aroma of shochu spreads softly, giving it an elegant taste that makes Shaoxing wine mellow. Even using only a small amount seems to enhance the dish's deliciousness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0017.jpg\" alt=\"mirin as a condiment\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Use Mirin?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Condiment\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_02.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin is popular to use for making nimono (simmered dish), and many other Japanese cuisines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs we know, mirin is familiar as an essential condiment for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eEvery Japanese household will always stock a bottle of mirin because mirin’s subtle sweetness is suitable for almost every dish. It is no exaggeration to say that mirin is an irreplaceable taste for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIf you are interested to add authentic Japanese taste in your cooking, consider mirin as a must-have condiment.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Liquor\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_03.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking around the Edo Period before replaced with sake.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin as liquor was actually derived from its own history.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking as a high-end sweet liquor that even women could enjoy before being replaced with Japanese sake at the end of the Edo Period (the 1800s).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, the taste of the mirin those days seemed not so sweet as today’s mirin. That is because there was no technique to create rice malt (rice koji), which become the reason behind the mirin’s sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe traditionally made hon mirin can still be enjoyed as a liquor, even after mirin used as a condiment and few other types of mirin established.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can find some bar or restaurant that serves hon mirin in Japan. For instance, a long-established bar in Kyoto serves hon mirin as a liquor to their customers. Proofing that hon mirin also delicious to enjoy as a liquor even now.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\n\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori (Japanese Grilled Chicken)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/shutterstock_579499555-2048x1365.jpg\" alt=\"Yakitori (Japanese Grilled Chicken) with mirin\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ cup Soy sauce\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e½ cup Water\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Rice vinegar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ tbsp Light brown sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Ginger, minced\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCombine the all the ingredients for seasonings.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHeat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eClose the lid and heat on low heat for 5 minutes to cook the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOnce baked, place it on a plate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBoil the seasoning ingredients on medium heat until the smell come out\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePut the yakitori to the frying pan.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKeep an eye on it as it is easy to burn at the end.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eServe on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJapanese Eggplant Recipe\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/Egg-plant-1024x680.jpg\" alt=\"Japanese Eggplant Recipe\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. It's time to challenges yourself and make your own \"Mugen Nasu\"!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3 or 4 Eggplant\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Vinegar (Optional)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOlive Oil\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNimono Sauce\/Stocks\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1½ tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Dashi\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Shoyu\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWash the Eggplants and cut it into half (vertically).\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eScore the skin of the eggplants. (Avoid cutting too deep!)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAdd 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhile cooking for eggplants, mix all the ingredients for Nimono sauce\/Stock together and put it aside.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCook the Nimono Sauce\/Stocks by pouring into the pan until it start boiling.\u003cbr\u003e\n            Then, cover with lid and simmer it with low heat for 8-10 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n    \u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-hon-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_01.jpg\" alt=\"Hon Mirin: The Real Deal Japanese Sweet Rice Wine\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n        \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin: The Real Deal Japanese Sweet Rice Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin is one type of mirin, which has the best quality of all.\u003cbr\u003e\n        Hon mirin not only can be used as a condiment,but it is also delicious to drink as a liquor.\u003cbr\u003e\n        What is the difference between hon mirin and other mirin?\u003cbr\u003e\n        We will discover thoroughly about hon mirin in this article, so please check it out!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/a\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMessage from Ogasawara Mirin Brewery - The Mirin Producers\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p008.jpg\" alt=\"Ogasawara Mirin Brewery\"\u003e\n                    \u003c\/div\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat we do in the Ogasawara Mirin Brewery - \"Isshi Soden\":\u003cbr\u003e\n                    1. Use only domestic rice as raw material\u003cbr\u003e\n                    2. Use the handmade koji\u003cbr\u003e\n                    3. Use the natural sedimentation process\u003cbr\u003e\n                    4. Any heating process is not performed because it is row mirin.\u003cbr\u003e\n                    Therefore, this product has a mellow flavor and sweetness. It is mirin that is delicious even if you drink it.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe support the \"Food Safety\" issue so that problems such as contamination of foreign matter and microbial contamination don't occur. We are also trying to make a manufacturing place that doesn't allow compromise, so we have refused any entry except for the brewer itself at the time of brewing.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is not the usual mirin you could find. First of all, we would like you to try to drink it a bit. While trying to drink it, please remember that we made the mirin with many hardships. The manufacturing process is considered to take irrational time and labor. It is manufactured by the Ogasawara method, which continues from the ancestors. Sometimes, the manufacturing process takes several days, so we have to sacrifice our sleep. Lastly, we are securing the domestically produced glutinous rice as our material in an optimum way. These are some difficulties we faced.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBut we will smile when we see the completion of the product. That's why we will make it again next year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e   \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e- The Representative of Ogasawara Mirin Brewery\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e    \n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThree years and five months have passed since the nuclear accident, and I have been using mirin aged for three years. But from this time, I chose Isshi Soden Mirin, which is aged four years using glutinous rice from Saga prefecture. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can taste delicious mirin from this! The pleasant scent came out of my nose, and the sweetness and umami that wasn't too lousy spread in my mouth. I used it to make noodle soup, but it was delicious with just the right amount of umami and sweetness. The simmered food is also finished with an elegant sweetness, and the shine is also lovely. I'm glad I bought it here. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's very delicious mirin and is lovely.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt arrived carefully so that it would not crack. I will use it habitually.\n            \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 20s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe mirin was so delicious! \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI wonder what I was using until now. If you use good seasonings, the taste of the ingredients will be enhanced with simple seasoning. It's a really delicious mirin. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eImportant Notes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e*The higher % of Mirin Extracts remaining after evaporating process will make the mirin more sweet and have more umami.\u003cbr\u003e\u003cbr\u003e\n    This mean that this product will have 45% or more remaining mirin extract after you use it in your cooking (cooking will evaporate the mirin extracts).\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n        \u003ctd\u003e600ml\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n        \u003ctd\u003e13.5% ~ 14.5%\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n        \u003ctd\u003eglutinous rice, rice koji, shochu\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003e% of Mirin Extracts Remaining After\u003c\/th\u003e\n        \u003ctd\u003e45% or more\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n        \u003ctd\u003eabout 1 year\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p003.jpg\" alt=\"Isshi Soden Mirin\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"小笠原味醂","offers":[{"title":"Default Title","offer_id":13212790194241,"sku":"56011139","price":1780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Isshi-Soden-Mirin.jpg?v=1642132617","url":"https:\/\/sakurado.live\/products\/sake_008","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}