Mikawa a small island off the coast of northern Japan. Over the centuries the Japanese here have brewed their Mirin. It’s the best you’ll find anywhere and what I consider the magic ingredient for many things. In particular it’s used in most sauces in my recipes. Mirin is a sweet rice wine (Sake) that’s been distilled. Koji is an important part of the process and what’s left behind after the alcohol is vented is a beautiful caramel colored liquid.