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Mirin

{{Short description|Type of rice wine used in Japanese cuisine}}

{{Other uses|Mirin (name)}}

{{Use dmy dates|date=April 2024}}

{{Infobox food

| name = Mirin

| image = Mirinbowl.jpg

| image_size = 300px

| caption = Mirin, sweet rice wine

| alternate_name =

| country = Japan

| region =

| creator =

| type = Cooking wine

| served =

| main_ingredient = Rice

| variations =

| calories =

| other =

}}

{{nihongo|Mirin|味醂 {{lang|en|or}} みりん||extra={{IPA|ja|miɾiɴ|lang}}}} 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.{{cite book|last=Shimbo|first=Hiroko |author2=Shimbo Beitchman|others=Ming Tsai|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|publisher=Harvard Common Press|date=2000|page=75|isbn=978-1-55832-177-9|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA75}} 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),{{cite book|last=Yamaguchi|first=Roy|author2=Joan Namkoong |author3=Maren Caruso |title=Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen|publisher=Ten Speed Press|date=2003|page=19|isbn=978-1-58008-454-3|url=https://books.google.com/books?id=E1GFkVQac-YC&pg=PA19}} which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process.{{cite web|url=http://www.honmirin.org/page/info.html|script-title=ja:本みりんの知識|trans-title=About hon-mirin|publisher=全国味淋協会 (literally:Japan Mirin Association) |access-date=10 August 2013|language=ja}} 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.{{cite news|url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |title=Diversified uses of Mirin |work=Taiwan News |access-date=7 January 2009 |archive-date=21 December 2008 |archive-url=https://web.archive.org/web/20081221170622/http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |url-status=dead }}

The third are mirin-like seasonings called shin mirin (literally: new mirin),{{cite book|last=Telford|first=Anthony|title=The Kitchen Hand: A Miscellany of Kitchen Wisdom|publisher=Allen & Unwin|date=2003|page=153|isbn=9781865088907 |url=https://books.google.com/books?id=n0m46biu3ecC&pg=PA153}} or mirin-fu chomiryo (literally: mirin-like seasoning),{{cite book|last=Shimbo-Beitchman|first=Hiroko|url=https://archive.org/details/japanesekitchen20000shim/page/77/mode/1up?q=%22synthetic+mirin%22 |url-access=registration |via=archive.org |title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|date=2000|publisher=Harvard Common Press|others=Ming Tsai|isbn=978-1-55832-177-9|page=77}} which are substitutes not actually mirin.{{Cite web |url=https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |title=Why not add a little booze? |date=2014-05-20 |website=The Japan Times |last=Itoh |first=Makiko |archive-url=https://web.archive.org/web/20140523004246/https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |archive-date=2014-05-23 |url-status=live |url-access=subscription}} They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers. They contain less than 1% alcohol.

The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,{{Cite web |url=https://www.kikkoman.com/en/cookbook/glossary/mirin.html |title=Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin) |access-date=2024-04-29 |archive-url=https://web.archive.org/web/20240305134629/https://www.kikkoman.com/en/cookbook/glossary/mirin.html |archive-date=2024-03-05 |url-status=live |publisher=Kikkoman}} synthetic mirin, or mirin-like seasonings.

Uses

File:Mirin (Japanese sweet rice wine for cooking).jpg

In the Edo period, mirin was consumed as amazake.{{cite book|author=Chiba, Machiko, J. K. Whelehan, Tae Hamamura, Elizabeth Floyd|title=Japanese Dishes for Wine Lovers|publisher=Kodansha International|date=2005|pages=12|isbn=978-4-7700-3003-0|url=https://books.google.com/books?id=La1juytBR0EC&pg=PA12}} O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.{{cite news|url=http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |title=An o-tososan a year keeps the doc away |last=Gauntner |first=John |date=31 December 2001 |work=The Japan Times |access-date=7 January 2009 |archive-date=23 July 2009 |archive-url=https://web.archive.org/web/20090723041419/http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |url-status=dead }}

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 ({{nihongo2|煮切り味醂}}){{cite book|last=Tsuji|first=Shizuo |author2=Mary Sutherland |author3=Ruth Reichl |author4=Yoshiki Tsuji |title=Japanese Cooking: A Simple Art|publisher=Kodansha International|date=2007|page=219|isbn=978-4-7700-3049-8|url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA219}} (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){{Cite web |url=https://hread.home-tv.co.jp/post-118280/ |date=27 November 2021 |access-date=1 June 2022 |website=Hiroshima Home Television |archive-url=https://web.archive.org/web/20211128001432/https://hread.home-tv.co.jp/post-118280/ |archive-date=28 November 2021 |url-status=live |language=ja |script-title=ja:【広島雑学】うなぎの名店に隠されたヒミツ 秘伝のタレに２代目の意外な経歴、昔はうなぎ以外も売っていた |trans-title=Hiroshima trivia: The secrets of a renowned eel restaurant |quote=they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.}}
  • 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

See also

References

{{Reflist}}

{{Japanese food and drink}}

{{Portal bar|Food}}

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Category:Japanese condiments

Category:Probiotic foods

Category:Rice wine