Japanese cooking requires the use of a variety of condiments, each with their own specific purpose. Some condiments are used to enhance flavor and others are used to enhance the taste of a dish. Japanese cuisine uses many different types of condiments including wasabi, soy sauce, salt, sesame oil, ginger and mirin.
| Aji Mirin | Kotteri Mirin |
| Made from sesame oil. | Made from mirin that has been distilled. |
| Has small brown specks of sesame seeds. | Does not have any specks of sesame seeds. |
| Has a higher alcohol content. | Lower alcohol content. |
These condiments are all essential to Japanese cooking. However, it is important to note that mirin is not just used as a condiment; it is also used as a cooking ingredient.
Mirin can be used in place of sugar and can be added directly to the boiling water before adding ingredients such as sugar or rice vinegar for cooking rice. Mirin can also be used in place of alcohol in cooking which will help to prevent your dish from burning during the process.
There are different types of mirin, including aji mirin and kotteri mirin. There are many different uses for each type of mirin and they are used in different types of dishes.
The difference between the two types of mirin is mainly found in the size of the rice grains and the amount of alcohol that is added to each type. The type of mirin you use will depend on what you are cooking, but both types will have similar uses.
Aji Mirin is the Japanese word for a type of condiment made from sesame oil, which is commonly used in miso soup and other savory dishes. It is often used as a condiment in cooking, but also may be used as a seasoning in its own right.
Kotteri Mirin is the Japanese word for mirin that has been distilled, which is made by distilling rice wine using yeast.
Aji Mirin and Kotteri Mirin look very similar to each other and both have an amber color. The only difference between them is that Aji Mirin has small brown specks of sesame seeds floating in it whereas Kotteri Mirin does not have any specks of sesame seeds floating in it.
Both of them have an intense sweet smell, which makes them easy to identify by smell alone. Aji Mirin has a higher alcohol content than Kotteri Mirin, which can be easily noticed when they are shaken up together. The alcohol content in Aji Mirin is more than Kotteri Mirin.
Both Aji Mirin and Kotteri Mirin have a sweet flavor to them, but they both have different tastes to them as well. When they are mixed together, the flavor gets more intense with the alcohol content increasing even further, making it more pleasant to drink because of the intensity of the flavor and aroma it produces.
