Tag: Aji mirin

Over 99% of the mirin sold in Japan is not the traditional ‘hon mirin’ but a lower-alcohol alternative. This highlights a common misconception that all mirin is the same, when in fact, several distinct types exist for different culinary purposes.

According to Hakko Hub, traditional mirin contains sugars that are naturally produced during its fermentation process, not from added sweeteners. For those seeking an authentic and low-sugar option, the answer to the question, "Is there a mirin without added sugar?" is yes, and it is known as hon mirin. This genuine Japanese cooking wine is crafted through a careful fermentation process, offering a complex sweetness derived solely from glutinous rice and koji.

According to the Environmental Working Group, some commercial mirin products can contain added high fructose corn syrup. Whether or not mirin is high in fructose depends entirely on the type you purchase, with traditional 'hon mirin' containing naturally occurring sugars and other variants including added sweeteners.

With a rich history dating back centuries, traditional hon-mirin was once enjoyed as a sweet, high-class liquor before becoming a culinary staple around the Edo period. Today, as home cooks and chefs alike focus on healthier ingredients, many wonder if this sweet Japanese rice wine offers genuine health benefits or if it's simply a high-sugar additive.