Mirin (Mikawa)

Mirin (Mikawa)To produce this Hon Mirin, steamed sticky rice, rice koji mould and rice shochu are brewed in barrels for more than one year until the three ingredients harmonise and create a balanced natural flavour. Mikawa Mirin prepare and distill their own shochu, without using any brewing alcohol or sweeteners (cheap mirin often uses high fructose corn syrup). All elements of this Mirin, such as aroma, rich taste and sweetness are natural essences from the rice.

this pan is perfect for roasting meats and vegetables

The combination of the conical shaped tines with the angle at which this cultivator is set make for a great aerating tool

which are specially designed to cut along the grain of the wood fibres)

This fork was designed by Christopher Lloyd

mirin and the Yamaki Jozo Shoyu base

Splitting Axes should not be used for striking a wedge or as a wedge

(An axe with an ordinary straight poll with sharper corners can easily damage the hide

During this time

You would be hard pressed to improve on the Mauviel range of saucepans

turnips and white cabbage

precision tool that performs transplanting tasks without damaging the surrounding plants and root structure

The flat lid incorporating the seal is called the sealing cap