Mirin Seasoning (Aji-Mirin)
Condiments · Seasonings
Mirin seasoning, also called aji-mirin, is low FODMAP at the listed 40 ml serving. This guide applies to that seasoning preparation rather than every product sold as mirin or cooking wine.
Serving sizes for mirin seasoning (aji-mirin)
The standard low serving is 40 ml. The additional 500 g low reference is not a volume conversion or a suggested cooking portion.
Tested serving sizes
| Serving | Amount | Main FODMAP | Rating |
|---|---|---|---|
| 2 tablespoons | 40 ml | None detected |
Breakdown for 2 tablespoons
Is mirin seasoning (aji-mirin) low FODMAP?
All six FODMAP groups are low at 40 ml. An additional low reference is recorded at 500 g, which is a weight-based reference and not a recommended serving or a measured volume. No moderate or high portion is listed here, so there is no basis for inventing a precise upper limit.
Mirin Seasoning (Aji-Mirin) and IBS: what to know
When keeping an IBS food diary, record mirin seasoning as an ingredient in the sauce or glaze, along with the amount per portion. A prepared teriyaki-style sauce may contain several other ingredients. A low rating for aji-mirin alone does not establish the rating of the finished dish.
Gut-friendly ways to eat mirin seasoning (aji-mirin)
Measure the seasoning before adding it to a simmering sauce, then divide the recipe across the portions served. Reducing a sauce makes its final volume smaller, so record the ingredients put in rather than treating the reduced volume as the original mirin amount. Check soy sauce separately when combining the two.
Frequently asked questions
How much aji-mirin is low FODMAP?
The listed low portion is 40 ml. For a shared recipe, track the seasoning used in the whole dish and divide it by the servings.
Can I use this guide for all mirin products?
No. Match the product to mirin seasoning or aji-mirin; other mirin styles and cooking wines may differ in formulation.
Does this make a bottled teriyaki sauce low FODMAP?
No. A bottled sauce is a separate mixture with its own ingredients. Check that finished product rather than using the rating of one ingredient.
How should I count mirin in a reduced glaze?
Record the mirin seasoning added before reduction and allocate it across the portions. A smaller finished glaze volume does not erase the ingredients originally added.
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