(note crosspost)

When I went hunting for aji mirin for my carrot dressing (recipe at
bottom), the one with the least additives wasn't labeled mirin at all
but "gourmet cooking sauce", with alot of Japanese lettering (the label
is white and yellow and red) "produced and botteled by Takara Sake USA
inc" and the ingredients a natural fermented rice extract, glucose,
water, acid, alcohol less than 0.9%.
Heck, I don't even know if it is mirin, but it is clear with slight
yellow tinge, sweet, and viscous. It is perfect in the dressing.

What would the average Japanese use this "gourmet cooking sauce" for?
TIA
blacksalt

Japanese carrot Dressing (from Moosewood Cooks at Home)
1/2 C shredded carrot
2 T mirin
2 Trice vinegar
1 Tablespoon usukuchi-style soy sauce
1 T. grated ginger
1/2 teas. dark sesame oil
Puree' in blender