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"Real Mirin" help


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"Real Mirin" help

serasyl | May 10, 2011 07:25 AM

So I've decided it's time to replace the Honteri corn syrup in my fridge with some "real mirin". The only problem is that I'm not too sure which "real mirin" I want. I know Mitoku Organic Mikawa comes recommended highly, but I've already spent 20 minutes staring at the selection Sunrise has to offer, so I think I rather go with one of those than hunt down Mitoku.

So this means I'm looking at two different varieties from Morita, the ryori-shu with a 13% alcohol content and the hon-jozo with an 8.5% alcohol content. I know mirin is supposed to be 14%, so my instinct is the ryori-shu, but some of my reading suggests that ryori-shu is something slightly different from traditional mirin? I really have no idea what I'm talking about here, please help.

If you want to know what I'm looking to use it for, I often cook from the Momofuku cookbook, use it for burdock kinpira, would like to thin out ssamjang/gochujang to make sauces, etc.

I'm hoping to just pick up one of these at the midtown Sunrise on my lunch break. If you can recommend something/somewhere else, that wouldn't be too out of the way or more expensive (I work in Rock Center), I'm open to it but at this point would just like to go to Sunrise. I actually live in Queens, but the Pacific by me only carries the Kikkoman Aji.

These are the two products I'm talking about if you want to take a look:

Thanks in advance!!!

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