Jul 29, 2024 · Aji Mirin, also known as hon-mirin, is a sweet rice wine that is commonly used in Japanese cooking. It is made from glutinous rice, koji (a type of fungus), and shochu (a distilled spirit). Aji Mirin has a lower alcohol content compared to Mirin, typically around 1-14%, and it contains added sweeteners to enhance its flavor.

Aug 21, 2017 · Some bigger brands like Kikkoman will be labled as "aji-mirin" (which translates to "tastes like mirin"), which means they're probably cut with added sweeteners, but they'll more than do the...

Jan 11, 2023 · Hon mirin is pure, authentic mirin. It doesn’t have any additives and has a high alcohol content. “Aji mirin” translates to “tastes like mirin”, and is a artificially made mirin-like condiment to taste like real mirin. Aji mirin can be found …

Dec 16, 2024 · What Is Mirin? Mirin is a subtly sweet Japanese rice wine with a flavor profile similar to sake, but a lower alcohol content (approximately 8 percent to 14 percent alcohol by volume, or ABV). The alcohol cooks off once it's heated through.

Sep 28, 2024 · Perhaps the most important difference between aji mirin and hon mirin is that hon mirin is the real deal while aji mirin is not (though it’s next in line). If you cannot find true mirin, the best choice would be to take aji mirin over anything labeled “mirin seasoning.”

Feb 11, 2025 · From my experience, while aji mirin is a go-to for its affordability, it just doesn’t quite match up to the authentic taste of hon mirin. Let me dive into the nuances of each and how you can use them in dishes that’ll delight your senses.

Apr 7, 2022 · Mirin-style condiments (みりんタイプ調味料、みりんタイプ醸造調味料) are cheaper alternative products that resemble the taste of mirin. They are often labeled as aji-mirin (sweet cooking rice seasoning), which means “taste like mirin,” and contain 8 …

May 4, 2022 · Mirin is a low-alcohol Japanese ingredient made from mochi rice; fermented rice (koji); and shochu, a distilled spirit made from potatoes or rice. The mixture sits for anywhere from two months to several years, during which time it develops a deep and complex flavor profile.