Most quintessentially Japanese seasonings are fermented products, and they have their emphasis on umami, balance, and subtle enhancement to highlight the natural flavors of ingredients, rather than overpowering them as the following products.
Mirin
Mirin has been part of Japanese cuisine for centuries. It was first consumed as a drink, like sake. Later, it came to be used as a seasoning, on discovery that this sweet rice wine could enhance the flavor of sauces and cooked dishes. Today, mirin is essential to any Japanese chef, whether cooking everyday dishes or haute cuisine. Mitoku supplies Mikawa Mirin, Japan’s finest traditional mirin, made from just three ingredients: glutinous rice, rice koji, and distilled rice spirit. It is produced by the Sumiya family using labor-intensive fermentation methods rooted in tradition. The result is a superbly versatile mirin that is particularly suited to sauces and stir-fried dishes, and also works well as a sweetener.
Vinegar
Our vinegars are all exquisite seasonings. Their quality comes from using brown rice and from traditional methods of slow fermentation. Our ume-su is delectably tangy juice from the process of Umeboshi making.
