Kikkoman - Aji-Mirin (Sweet Cooking Rice Wine) 17 Oz.

Many American recipes use cooking sherry instead of sweet rice wine. Where ever you see sherry in an Asian recipe use this to create a much more authentic flavor.

Using this with soy sauce instead of factory made teriyaki sauce really adds zing to your dish. A truly tasty addition to a marinade.

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Makes fabulous sauce for stir fry. Just sweet enough, just pungent enough. Mix with corn starch, Raw Blue Agave, soy sauce, fresh ground ginger and add when veggies just about cooked, then stir and serve.

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From the name, you might think that this is Mirin, or sweet cooking rice wine. It's not. Here's the ingredient list: "Glucose syrup, Water, Alcohol, Rice, Corn syrup, salt". What you're buying here is glorified sugar-water. It's a scam that this product has mirin in the name, but is a cheap substitue "sweet cooking rice seasoning" instead.

From reference, from About.com, here's what mirin is supposed to be: "Mirin is a Japanese condiment which contains about 14% alcohol. To make mirin, steamed mochi-gome (glutinous rice), kome-koji (cultured rice), and shochu (distilled alcoholic beverage) are mixed and fermented for about 2 months." http://japanesefood.about.com/od/saucecondiment/p/mirinprofile.htm

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This makes my brown rice taste good, which means I eat more of it. This is great stuff; just add this and a dash of soy sauce to short grain brown rice :)