Mirin
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Script error: No such module "Nihongo". is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.[1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
Types
Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin),[2] which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process.[3] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption and thus be exempt from alcohol tax.[4]
The third are mirin-like seasonings called shin mirin (literally: new mirin),[5] or mirin-fu chomiryo (literally: mirin-like seasoning),[6] which are substitutes not actually mirin.[7] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.[3] They contain less than 1% alcohol.[3]
The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,[8] synthetic mirin,[6] or mirin-like seasonings.[7]
Uses
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The modern form of mirin originated around the start of the 17th century. It was originally a sweet variety of sake, distinguished from the typical sake made with non-glutinous rice by the inclusion of glutinous rice. Over the following century and a half, mirin was consumed as amazake, and was integrated into cooking, particularly via Edo (modern Tokyo).[9][10] O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.[11]
In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (Script error: No such module "Lang".Template:Category handler)[12] (literally: thoroughly boiled mirin).
Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of sugar and soy sauce. It is sometimes used to accompany sushi.
Mirin is also an ingredient in other sauces:
- Kabayaki (grilled eel) sauce: mirin, soy sauce, sake, sugar, fish bone (optional)[13]
- Nikiri mirin sauce: soy sauce, dashi, mirin, sake, in a ratio of 10:2:1:1
- Sushi su (sushi rice vinaigrette): rice wine vinegar, sugar, nikiri mirin sauce
- Teriyaki sauce[6]
See also
- Huangjiu – Chinese rice wine that can be used in cooking
- Japanese flavorings
- Mijiu – Chinese rice wine that can be used in cooking
References
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