Mirin Mirin on the Wall, Who’s the Fairest of them All?

This lil'Japanese Tetsubin Knows All About Good Mirin

This lil'Japanese Tetsubin Knows All About Good Mirin

What is mirin, why should you care, and what do we do about it?

Used in Japanese cooking since the 1600s, mirin (sweet cooking wine) imparts a sweetly rich and buttery profile that is deep and complex, providing incredible complexity to sauces, marinades, and glazes. It is the perfect vehicle for marrying the flavors of tamari, sesame oil, and ginger.

Because longevity and quality and true deliciousness matter to us more than price, we scoured the States and Japan to finally settle on the mirin we use– sourced from a small family operation in Japan that makes it nice and slow, the old-fashioned way. The mirin we use develops its complex by taste by ageing glutinous sweet rice for up to one year to create the natural, rich taste we love. Not only does this taste much better, it’s better for you than the mass produced, ready-made stuff available in your local supermarket (“flash” aged, and loaded with salt, refined sugar, MSG, and preservatives). So the next time you have Japanese food, ask what kind of mirin they use! And in the meantime, enjoy our Tofu!

Slow Down 2008

Living in 2008, we sometimes get caught up in all our obligations and to-do lists., forgetting about the little things in life. At Samovar, we intentionally try to slow you down. Sometimes that can be painful, so please be patient. Through your pot of tea, and the experience of brewing, it, serving it, and sipping it, you will come to actually enjoy beauty of slowness.

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