Oils, Wines and Vinegars

Mirin is a sweet rice wine frequently used in Japanese cooking. It has a lower alcohol content than sake and a higher sugar content, giving it a sweet flavour. Mirin is commonly used to add extra depth and sweetness to sauces, soups, glazes. It commonly found in Japanese dishes like teriyaki or stir-fries.

Rice wine, such as sake or Shaoxing wine, is made by fermenting rice. It has a higher alcohol content than mirin and is often used in cooking to tenderise meat, add flavour to broths, or as a base for marinades. It’s a versatile ingredient found in both Japanese and Chinese cuisines.

Rice vinegar is a mild, slightly sweet vinegar made from fermented rice, often used for sushi rice, dressings, and sauces to add a gentle tang.

Sesame oil is a fragrant, nutty oil extracted from sesame seeds. In Asian cuisine, it’s often used as a finishing oil rather than for cooking at high temperatures. Its rich flavour enhances stir-fries, soups, salads, and marinades, adding a warm, toasty aroma and depth to dishes.

Mirin and Rice Wine: Store in a cool, dry place. If they are cooking varieties, they can be stored at room temperature; otherwise, refrigeration is recommended.

Rice Vinegar: Keep in a cool, dry place. Once opened, it can be stored at room temperature or in the fridge to prolong its freshness.

Sesame Oil: Store in a cool, dark place. Once opened, it’s best to refrigerate it to maintain freshness.

Yes, mirin, rice wine, rice vinegar, and sesame oil are all plant-based and suitable for vegetarian and vegan diets. However, some mirin products may include added ingredients, so check the label if you have dietary concerns.