1.

Clean the duck breast meat prior to cooking. After seasoning the meat, place the skin side down in a skillet.

2.

Place the apples on a pie sheet and sprinkle granulated sugar on them. Bake them at 180-degree (Celsius) in the oven for about 10 minutes.

3.

Cook the mirin in a saucepan on a low heat. Add the flesh of the baked apples and fone de veau and cook them down. Then place the duck breast in the saucepan and roast it like teriyaki chicken.

4.

Clean the vegetables and sauté them.

5.

Place the sliced duck breast meat and the vegetables on a plate and pour the sauce on them.

1.

Put ice cubes in a large glass, then add Sanshu Mikawa Mirin and mint syrup.

2.

Bruise eight mint leaves and drop into the glass. Stir the mix well.

3.

Add club soda and lightly squeeze lime and place it on the rim of the glass.

4.

Gently stir the entire mix, garnish it with the rest of the mint leaves, and insert a straw. Enjoy!

1.

Soak rosehip tea in Sanshu Mikawa Mirin for a while.

2.

Pour the mix into a glass and add club soda if preferred. Enjoy!

1.

Soak the powdered agar in water.

2.

Pour Sanshu Mikawa Mirin into a saucepan, bring it to boil to reduce its alcohol content, and keep boiling it down.

3.

Add the soymilk to the saucepan and after it starts to boil, turn off the stove and add the softened agar. Whisk it well, then add the kudzu starch diluted in water, and mix it even more.

4.

In a bowl put the black sesame paste and add the mix in 3. Stir it well.

5.

After letting it cool, pour it into a mold and refrigerate until it gets solid.