Name: Dried Mirin Seaweed
Brand: SEA VEGETABLE COMPANY
SKU: PDT00083
Price: 700.0 JPY
Availability: InStock

Name: Dried Mirin
How to Eat: Please soak in water for 8 minutes. It will expand to about three times from its original size.

Ingredients: Salt (domestic production), Mirin (domestic production)
Net Weight: 64g
Expiration Date: 6 months
Storage method: Please store away from direct sunlight and high temperatures and humidity.
*After opening, please consume promptly.

[Nutrition Facts (per 100g)]
Energy: 42kcal
Protein: 2.5g
Fat: 0.5g
Carbohydrates: 12.8g
Salt Equivalent: 73.7g

*Estimated values based on sample product analysis

[Manufacturer]
Cooperative Corporation SeaVegetable
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation Amakusa Welfare Association Employment Support Center Piece
401-5 Saitocho, Amakusa-shi, Kumamoto 863-2171, Japan

・※Please consume as soon as possible after opening the package

・In rare cases, white powder may appear on the product. This derives from the natural ingredients and does not affect the quality of the product. Please carefully wash out to remove the adhesive substances before eating.

・This product is produced in the habitat of shrimps and crabs.

Normal Delivery in Japan：￥900 （We charge an extra +￥200 for deliveries to Hokkaido and Okinawa prefecture）

＊Please read the Shipping Policy for More details

Product Characteristics

The jiggling excitement of chewy - gelatinous texture change !

Mirin is a rare seaweed that has been loved in certain areas of Kyushu, Japan. The natural property of Mirin causes its form to be fragile and easily resolvent just after a few hours. In order to prevent this, we take good care by immediately drying it while it is still freshly harvested.

Using Mirin's Distinctive Texture as Its Key Culinary Feature

The most significant characteristic of Mirin is its texture. The texture on the outside is crispy and chewy, while the inside is sizzling and thick.

Its versatility can allow you to freely transform the texture depending on the dish. To enjoy a chewy texture, soak the seaweed lightly in water. On the flip side, if you soak the seaweed thoroughly, you can enjoy its plumpy jelly-like texture.

It can also be used in a variety of ways, such as dipping it in Irizake (Boiled sake), sesame oil, or other seasonings of your choice.

Top 3 Reccomended Recipes

Here are some of our best recommendations for eating Mirin. We hope you discover your own "delicious mirin" by trying it out with a variety of ingredients. (* You can eat it by rehydrating it in plenty of water for 8 minutes. It will expand about 3 times more than its original size.)

1. Mixing it with your favorite seasonings: Sesame oil and soy sauce are highly recommended! Ponzu (Japanese citrus juice) and hot sauce are delicious as well.

2.Marinate overnight: Marinating with pickle vinegar and lemon juice, will increase the plumpness of the seaweed.

3.Combine with other ingredients: Kimchi and namerou(chopped horse mackerel) are excellent ingredients to combine.

Recipes

Mirin Namul

Mirin is goes perfectly well with sesame oil, making it a great addition to namul! Not only does it enhance the color harmony with other ingredients, but the texture of mirin also elevates the flavor of the usual namul, making it even more delicious ◎

<Recipe>
1. Soak mirin in water for 8 minutes, then drain well.

2. Add sesame oil and (if needed) salt to the drained mirin, mix well, and it's ready to serve.

3. If you want to prolong its freshness, blanch the mirin quickly with boiling water after step 1, then mix it with seasonings.

Dried Mirin Seaweed

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Culinary Development / Chef Shui Ishizaka

How to use recommended

Navigator: Shui Ishizaka

Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.

Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.

Delicate seaweed whose presence in the culinary world is long overdue

Mirin truly hates being outside of water. It distinguishes itself with long, thin branches unlike Tosakanori which grows flat, and a texture that's reminiscent of salmon roe or a bite into a grapefruit without all its sweetness and acidity. This seaweed's charm lies in its unique structure and mouthfeel, presenting a dual experience of a soft crunch followed by a release of its pulpy interior. Its fragility means that it doesn’t survive the journey from the sea even to the shore and therefore, we salt it right on the boat to maintain its texture.

Starts with a soft crunch, softening further to unify with accompanying flavors

Mirin, as part of the red seaweed family, is resistant to heat as extended high temperatures break down the cell structures, causing it to melt. It is ideal for cold, room temperature, or lightly warmed preparations. Mirin lends itself to a variety of culinary applications where its unique texture can be the focal point. The outer layer of Mirin is similar to rice paper and the more it is hydrated, more of its viscosity returns. Without the hydration, it can be quite firm. I personally like to pair it with ingredients which too have slight richness and viscosity in them such as an egg yolk. What matters though when using Mirin is what you have initially flavored the dish with as it has that much surface area to absorb the flavors.

“He couldn’t believe that Mirin was being served in Tokyo”

Since Mirin is so weak outside water, there is a good chance that no one has ever developed a method to preserve its flavors and textures. At a tasting event I was holding, a marine biologist was astounded to find Mirin being served in Tokyo, far away from its natural habitat, preserving all its natural qualities. That moment was truly rewarding for me.

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