Kikkoman
Kikkoman Kotteri Mirin Sweet Cooking Wine
What it is
Kikkoman Kotteri Mirin is a type of Japanese sweet cooking wine. It is made from glutinous rice, rice koji, and distilled alcohol. This particular variety, 'Kotteri,' signifies a richer, thicker consistency compared to regular mirin. It has a deep, savory-sweet flavor profile with a subtle alcoholic note that mellows during cooking. Its viscosity helps it coat ingredients and add a glossy finish to dishes.
How people cook with it
This versatile ingredient is a staple in Japanese cuisine, adding depth and sweetness to a wide range of preparations.
- Glazing grilled meats
- Sauces and marinades
- Simmering vegetables
- Dressing sushi rice
Mirin is frequently used in marinades for fish and meat, providing both flavor and a tenderizing effect. It is a key component in teriyaki sauce, where its sweetness balances the salty soy sauce. When simmering dishes like nimono (simmered dishes), it adds a gentle sweetness and helps to meld flavors. It can also be incorporated into salad dressings or used to deglaze pans. The thicker consistency of Kotteri Mirin means it can be used as a finishing glaze without further reduction.
How it differs from similar foods
Kotteri Mirin is thicker and has a more concentrated flavor than standard mirin due to a higher solids content. This results in a richer sweetness and a more pronounced glossy finish on cooked foods. It also contains less alcohol than some other types of mirin.
Who it is for
Home cooks and professional chefs preparing Japanese dishes will find this ingredient useful.
How to keep the rest
After opening, refrigerate Kikkoman Kotteri Mirin to maintain its quality and flavor. Ensure the cap is tightly sealed to prevent oxidation. It should be stored upright in a cool, dark place. Proper storage will help preserve its characteristic sweetness and aroma for extended use.