Eden Mirin is made by first washing and steaming California grown Lundberg Family Farm organic brown rice for several hours. After cooling it is mixed with a bit of rice koji (Aspergillus oryzae) called seed koji. The rice mixture is placed in a temperature and moisture controlled koji room for three days where it is stirred daily to ensure proper growth of the koji enzymes. The rice koji is then placed in cedar kegs and mixed with more steamed rice and water. This rice mixture is called 'moromi,' or rice wine mash, that is allowed to ferment for two months. At this time sea salt is added, as well as more steamed rice, koji and water. It is allowed to ferment for another three months. After fermentation is complete, the mixture is pressed through cotton sacks and filtered to remove rice residue. It is heated to 85°C. for 3 to 4 seconds. Mirin's alcohol content, about ten percent, quickly evaporates when cooked with food or may be removed by heating it to the boiling point, and allowed to cool before adding to uncooked foods.
Eden Mirin is low in sodium and carbohydrate. It is fat free and cholesterol free. The natural sugar content in the mirin is due to the fermentation of the rice and is in the form of complex carbohydrate grain sugar or maltose. Mirin is also a source of naturally occurring amino acids, organic acids and enzymes. Eden Mirin is mildly sweet with a hint of sour and salty flavors.
Eden Mirin can be used as a multipurpose liquid seasoning for grilled dishes such as tofu, tempeh, fish, seafood and vegetables. It adds complexity to soups, noodle broth, sauces, poached fish and tofu dishes, marinades, gravies, salad dressings and sautéed vegetable dishes.