Does anyone know if this is ok for O's?

Funkymuse,

I looked for Mirin rice cooking wine for a long time, because I thought I might use it in preparing rice for sushi.  When I finally found some with that name, I didn't buy it because it had some sugar in it.  That would be less trouble for an O secretor than for O non secretors like me.  What I currently have in my cupboard are two bottles of cooking wine that I bought in Chinatown before I left Chicago.  One says it has water, alcohol, salt and rice (not for beverage) and the other says it is Cooking wine (salted) and has glutinous rice, water and ginger (not to be used as beverage).

As near as I can tell they are okay for O's.

This one is by EDEN and it has:

Water, Rice, Koji, Sea Salt

What are some ways to use it?

Generally, unrated foods are considered neutral.  However, watch for individual digestive and bodily reactions to unrated foods.  

However, if one can not have rice, this may not be the ideal food item to consume.  I believe most miren is made from sweet rice or white rice.

It is used as an ingredient in one of the sample recipes for blood type A's in ER4YT.

Alia

White grape juice is a nice way to season rice for sushi.  

funkymuse,

Try this Teriyaki Sauce recipe:

7 Tablespoons sake
7 Tablespoons mirin
7 Tablespoons compliant soy sauce
1 Tablespoon sugar

Mix in small saucepan and bring to boil.  Boil until sugar is dissolved.  Use immediately, or cool, and store in 'fridge.  Yum

thanks for sharing!

Diluted frozen apple juice concentrate (with no added sweeteners) can be used as a substitute for mirin--on its own f.a.j.c. is a little sweet, but I believe once it is diluted with a little added sea salt it would suffice.


Alia

Thank you for submitting your recipe, Kathleen.

You may want to add it to the Recipe Index.

Alia

The reason to add 'Mirin' to Sushi Rice is not to 'season' per se...
It is to make it more Sticky by a chemical reaction with the starch...So in fact you don't use Mirin {the Cooking Wine} but Mirin as in the 'Unseasoned Rice Vinegar {the Japanese-kind in this case}'.

The reason you don't really taste too much acidity in the sushi is because you balance the flavour with Salt and Sugar in the Vinegar, this is done by taste - Generally speaking for the amount of Vinegar used, you will add almost half that of each Salt and Sugar. Then you mix this thoroughly with the freshly cooked Hot Rice.

The acidity reacts with the starch of the rice and the sugar to make it extra sticky. The salt balances the flavour.