Mirin
Mirin (味醂, みりん) is a common ingredient (or stuff) in Japanese cooking.
The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago.[1] It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling.[1] In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake.[2] Sweetness comes from its brewing process.[2][3]
The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead.[4] It is 40%–50% sugar.[5] Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less alcohol.[6][2]
In Kansai style cooking, mirin is boiled for a short time. This removes some of the alcohol. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂).[7]But usually it is boiled enough to take alcohl away in cooking.
Mirin is used in teriyaki sauce, too.[8]Mirin is popular and widely used for Japanese dishes.[9] ±
Mirin Media
A bottle of commercially produced mirin
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References
- 〈シ リーズ ・醸造 の基本技術 〉み りん(1) by Japan Science and Technology Agency[10]
- 日本調理科学会誌 Vol. 42，No. 1，44～48（2009）み り ん by Japan Science and Technology Agency
- ↑ 1.0 1.1 本みりんを知ろう ｜ 全国本みりん協議会.
- ↑ 2.0 2.1 2.2 本みりんの知識｜全国味淋協会 (in ja). 全国味淋協会. Retrieved 2020-08-06.
- ↑ み り ん.
- ↑ みりん・調味料についてのよくあるご質問 (in ja). オエノングループ. Retrieved 2020-08-06.[dead link]
- ↑ "Diversified uses of Mirin". Taiwan News. http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html. Retrieved 2009-01-07.
- ↑ Shimbo, Hiroko. The Japanese Kitchen: 250 Recipes in a Traditional Spirit (2000)Harvard Common Press. p. 75. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.
- ↑ Tsuji, Shizuo. Japanese Cooking: A Simple Art (2007)Kodansha International. p. 219. ISBN 978-4-77003-049-8. Retrieved 2009-01-07.
- ↑ Shimbo, Hiroko. The Japanese Kitchen: 250 Recipes in a Traditional Spirit (2000)Harvard Common Press. p. 77. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.
- ↑ 本みりんの知識｜全国味淋協会 (in ja). 全国味淋協会. Retrieved 2020-08-06.
- ↑ Japan Science and Technology Agency (JST).
