%20and%20to%20add%20the%20kind%20of%20glaze%20that%20sugar%20cannot.%20It%20is%20most%20famously%20used%20to%20make%20the%20Teriyaki%20glaze,%20and%20it%20can%20be%20used%20in%20all%20other%20types%20of%20glazes%20for%20meat%20or%20vegetables.%20Because%20the%20sweetness%20comes%20from%20the%20conversion%20of%20starch%20into%20sugars%20by%20the%20Koji,%20it%20is%20very%20subtle,%20and%20has%20a%20clean%20finish.&media=https://www.truckleandco.com.au/wp-content/uploads/2020/04/JAP1709-min.jpg)
Description
This is a Mirin that you can drink like Sake- it is viscous, and has a natural sweetness and hints of caramel. Mirin is traditionally used in Japanese cuisine to remove unwanted odours, enhance Umami (as the alcohol evaporates) and to add the kind of glaze that sugar cannot. It is most famously used to make the Teriyaki glaze, and it can be used in all other types of glazes for meat or vegetables. Because the sweetness comes from the conversion of starch into sugars by the Koji, it is very subtle, and has a clean finish.
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