Kikkoman Kotteri Mirin

What it is

Kikkoman Kotteri Mirin is a type of Japanese cooking wine. It is made from glutinous rice, rice koji, and shochu or sake. This particular variety is thicker and richer than standard mirin. It has a sweet flavor and a subtle alcoholic note. The thicker consistency helps it coat ingredients more effectively. It is a staple in Japanese kitchens for adding depth and gloss to dishes.

How people cook with it

This ingredient is used to enhance the flavor and appearance of many Japanese dishes. It adds a characteristic sweetness and shine.

• Glazing grilled meats
• Sauces and marinades
• Simmering vegetables
• Dipping sauces

Kikkoman Kotteri Mirin can be added directly to sauces, marinades, and simmering liquids. Its thicker texture means it clings well to food, creating a beautiful glaze. It is often used in teriyaki sauces, for basting grilled or broiled items, and in stews. You can also mix it with soy sauce and sake to create a classic marinade for fish or chicken. It is particularly useful for adding a glossy finish to stir-fries and noodle dishes. A small amount can significantly impact the final taste and presentation.

How it differs from similar foods

Kotteri mirin is distinguished by its thicker, more viscous consistency compared to regular mirin. This richness comes from a higher concentration of rice and a longer brewing process. This makes it ideal for applications where a more pronounced glaze or coating is desired.

Who it is for

Home cooks and professional chefs preparing Japanese cuisine often use this ingredient.

How to keep the rest

After opening, store the remaining Kotteri Mirin in a cool, dark place. Ensure the cap is tightly sealed to preserve its flavor and aroma. It does not require refrigeration. Keep it away from direct sunlight and heat sources for optimal quality.

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