Japanese cuisine has become so popular over the years, and with loads of dedicated restaurants cropping up all over and staple ingredients more accessible in shops it’s become so much easier to experiment with this unique cuisine.
From trendy Japanese restaurants to high street joints, my husband and I have had our fair share of Japanese food experiences and have thoroughly enjoyed quite a few of them – and others not so much. I think the trick lies in understanding the flavours involved before deciding what to order, so it’s always worth brushing up on Japanese ingredients. With that in mind, I was very glad when I got the chance to work with mirin in this new range of recipes and gain an understanding of this ubiquitous Japanese ingredient.