"Mirin" that will be placed in your kitchen. In fact, it has been used habitually since ancient times in Japan, and it is said that it was already on the market in the 7th year of Keicho and has a record of being widely used in various countries.

According to Kikkoman, the sweetness and flavor of mirin was loved by people as "sweet sake" when sweetness was precious. Nowadays, mirin is mainly used as a seasoning and is drunk as much as New Year's toso liquor, but at the beginning, it was mainly used as a drink.

A seminar to learn how to use this "Mirin" will be held on June 18th from 18:30 to 20:00 at the KCC Hall (Nishi-Shimbashi, Tokyo) on the 1st floor of Kikkoman Corporation. The membership fee is 1,000 yen and the capacity is 50 people. You can apply until June 6th on the special page.


The theme this time is "Teriyaki using soy sauce and mirin". The instructors, Ryuta Kijima and Yoichi Honda, will teach you "Teriyaki," which is the taste of rice.

I think I can hear a lot of useful stories! If you are interested, please do so as soon as possible!