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Eden Foods Mirin Rice Cooking Wine -- 10.5 fl oz

Eden Foods Mirin Rice Cooking Wine
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Eden Foods Mirin Rice Cooking Wine -- 10.5 fl oz

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Eden Foods Mirin Rice Cooking Wine Description

Naturally Sweet

Traditionally koji brewed rice cooking wine, no added sugar or synthetic enzyme. Shoyu soy sauce and Mirin are the right and left hands of Japanese cuisine.


A few shakes in dashi broth, soups, sauces, stir fries, dips, and dressings is ambrosial. A glaze for baked and grilled foods. The eminent marinade.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp.
Servings per Container: 20
Amount Per Serving% Daily Value
Calories from Fat0
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium130 mg5%
Total Carbohydrate7 g2%
Sugars4 g*
Protein0 g0%
*Daily value not established.
Other Ingredients: Water, rice, koji (aspergillus oryzae), sea salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Garlic-Ginger Black Bean Noodle Bowl with Salmon

Can’t decide between soup, noodles or stir-fry for takeout tonight? Make this black bean noodle bowl instead. It’s the perfect marriage of all your favorite Asian dishes: Teriyaki salmon, veggie soup and black bean spaghetti unite for a colorful flavor extravaganza that will delight your taste buds. With this dish in your dinner rotation, you can satisfy your takeout cravings without paying any delivery fees.

Black Bean Noodles in a White Bowl with Salmon |


1 pkg. Explore Cuisine Organic Black Bean Spaghetti
2 tsp. sugar
1 qt. chicken stock
2 tsp. +  2 Tbsp. organic tamari soy sauce, divided
1 Tbsp. sake
1 Tbsp. mirin
2 cloves garlic
3 cm. piece of ginger, grated
5.25 oz. shiitake mushrooms, sliced
9 oz. green beans
7 oz. bean sprouts
14 oz. fresh salmon, cut diagonally into 4 pieces


  1. In saucepan, combine chicken stock, 2 tsp. soy sauce, garlic and ginger and bring to boil. Add mushrooms and simmer. After 5 minutes, add green beans and simmer an additional 5 minutes.
  2. In separate pot, cook spaghetti according to package directions.
  3. In small bowl, mix sugar, 2 Tbsp. soy sauce, sake and mirin and pour over salmon. Pan-fry salmon for several minutes on each side. Just before salmon is finished, add bean sprouts to stock mixture and cook for one minute.
  4. Drain spaghetti and divide among four bowls. Pour vegetable soup over each and top with salmon.

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