Sunday, February 28, 2010

Not sake

This week I do a food related entry, in fact I have plenty of possible such entries lined up but don't want to flood the supplement with them so I'll space them out.

This week a very common ingredient used in Japanese cooking and commonly found in stores in the US, at least on the West Coast.

This is mirin 味醂, which is often mistakenly called cooking sake or sweet sake. While it does have alcohol it is not made from nihonshu. If you like to cook I recommend picking up a bottle. It makes a good addition to many different kinds of dishes, and not just Japanese ones.

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