Mirin Kasu is the soft, flavourful paste that is left over after making mirin, the naturally sweet rice wine often used in Japanese cooking. Similar to sake kasu, it has a mild sweetness, a deep umami flavour, and a smooth texture that works beautifully in both sweet and savoury dishes.
Made from the same simple ingredients as mirin: rice, rice malt and a little alcohol, mirin kasu contains no additives or artificial ingredients. It is 100% natural and full of flavour.
Mirin kasu is also rich in what is known as “instant protein”, a type of tough protein that isn’t fully digested in the stomach. Instead, it reaches the small intestine where it can help absorb cholesterol and fats, working in a similar way to dietary fibre.
Used widely in Japan by pastry chefs, cooks, chocolatiers and ice cream makers, mirin kasu brings depth, smooth texture and a naturally mellow sweetness to both sweet and savoury dishes.
