・Natural sweetened condiment made from sticky rice and rice koji.
・The origins are split where one theory says that it was derived from sake (rice wine) and the other says that it came from a sweet wine called mirin brought over from China during the age of provincial wars.
・It was initially enjoyed as a rare sweet alcohol in the upper class and then generally used as a condiment by late Edo Period.
Major areas of production:
Aichi and Gifu prefectures
Carbohydrates and vitamin B6
Effect on health and beauty:
Improvement in metabolism, inhibition of blood pressure rise and anti-aging