Pickled nuts in honey is a staple, but honey can be sticky and too heavy in the summer. At such times, "dried fruits and nuts pickled in mirin" is just right. You can easily try it.

Pickled dried fruits and nuts in mirin

material

Dried fruit 50g (1.76oz)
Unsalted nuts 100g (3.53oz)
Mirin 200ml (6.76us fl oz)

* The balance can be changed to your liking if the total of nuts and dried fruits is about 150g (5.29oz).

How to make

Put mirin in a pan, heat it, and heat it for 2 to 3 minutes after boiling. Skip the alcohol.


Put dried fruits and nuts in a clean tapper or jar, and pour mirin. This time I used cranberries and mixed nuts.




When the heat is removed, cover it and put it in the refrigerator (in a cool and dark place when it is cold).

If the whole is not soaked in mirin, turn it upside down with a spoon and let it sit for 2 to 3 days to complete.

What is its taste?

Nuts are moist and easy to crush while leaving a moderate hardness. The moisture of dried fruit mirin restores a moist and fruity texture.


The rich yet light sweetness of mirin gives a great sense of unity between dried fruits and nuts. In addition, the sweetness of dried fruits and the aroma of nuts are transferred to the mirin side, resulting in a richly flavored sauce. It should be noted that the alcohol is removed by boiling, so it does not look like alcohol.


In addition to yogurt, ice cream, and pancake toppings, it is also fashionable to combine with cheese or add as an accent to meat dishes. It's not too sweet, so it can be used for various purposes. If you like dried fruits and nuts, give it a try!