Mirin
Template:Short description Template:Other uses Template:Use dmy dates Template:Infobox food
Template: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.<ref>Template:Cite book</ref> 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
[edit]Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin),<ref>Template:Cite book</ref> which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process.<ref name="ZMK">Template:Cite web</ref> The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.<ref name="TaiwanNews">Template:Cite news</ref>
The third are mirin-like seasonings called shin mirin (literally: new mirin),<ref>Template:Cite book</ref> or mirin-fu chomiryo (literally: mirin-like seasoning),<ref name="Shimbo77">Template:Cite book</ref> which are substitutes not actually mirin.<ref name="JapanTimes2014">Template:Cite web</ref> They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.<ref name="ZMK"/> They contain less than 1% alcohol.<ref name="ZMK"/>
The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,<ref>Template:Cite web</ref> synthetic mirin,<ref name="Shimbo77"/> or mirin-like seasonings.<ref name="JapanTimes2014"/>
Uses
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In the Edo period, mirin was consumed as amazake.<ref>Template:Cite book</ref> O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.<ref>Template:Cite news</ref>
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 (Template:Nihongo2)<ref>Template:Cite book</ref> (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)<ref name="Hiroshima_Home_TV">Template:Cite web</ref>
- 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<ref name="Shimbo77" />
See also
[edit]- 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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