 Mirin, sweet rice wine | |
| Type | Cooking wine |
|---|---|
| Place of origin | Japan |
| Main ingredients | Rice |
Mirin (味醂or みりん;Japanese:[miɾiɴ]) is a type ofrice wine and a common ingredient inJapanese cooking. It is similar tosake but with a loweralcohol content and higher sugar content.[1] The sugar content is a complex carbohydrate that forms naturally during thefermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
Three types of products are marketed asmirin. The first ishon mirin (literally: true mirin),[2] which contains about 14% alcohol and is produced by a 40-to-60-daymashing (saccharification) process.[3] The second isshio 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 aremirin-like seasonings calledshin mirin (literally: new mirin),[5] ormirin-fu chomiryo (literally: mirin-like seasoning),[6] which are substitutes not actuallymirin.[7] They are blends of sweetenersyrups,flavorings such askōji extracts, andflavour enhancers.[3] They contain less than 1% alcohol.[3]
The term or trade nameaji-mirin (literally: taste mirin) can mean various things, such as salt mirin,[8] synthetic mirin,[6] ormirin-like seasonings.[7]
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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 asamazake, and was integrated into cooking, particularly viaEdo (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 theKansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In theKantō regional style, the mirin is used untreated. Kansai-style boiled mirin is callednikiri mirin (煮切り味醂)[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 ofsugar andsoy sauce. It is sometimes used to accompanysushi.
Mirin is also an ingredient in other sauces:
{{cite book}}: CS1 maint: multiple names: authors list (link)they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.
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