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Mirin




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A bowl filled with 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]

References


  1. 1.0 1.1 "本みりんを知ろう | 全国本みりん協議会". http://zenkokuhonmirin.com/study.html#%E6%9C%AC%E3%81%BF%E3%82%8A%E3%82%93%E3%81%AE%E6%AD%B4%E5%8F%B2. "これらのお酒は腐敗しやすかったので、腐敗防止策として焼酎が加えられました。" 
  2. 2.0 2.1 2.2 "本みりんの知識|全国味淋協会" (in ja). https://www.honmirin.org/knowledge/. 
  3. "み り ん". https://www.jstage.jst.go.jp/article/cookeryscience/42/1/42_44/_pdf. "熟成時に約14% 程度のアルコール分があるので,酵母菌によるアルコール発酵や雑菌の繁殖が抑えられている。" 
  4. "みりん・調味料についてのよくあるご質問" (in ja). https://www.oenon.jp/customer/faq/seasoning.html. 
  5. "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-07. https://www.webcitation.org/5ddZvJOaz?url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html. Retrieved 2009-01-07. 
  6. Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 75. ISBN 978-1-5583-2177-9 . https://books.google.com/books?id=43puKgiAK2YC&pg=PA75. Retrieved 2009-01-06. 
  7. Tsuji, Shizuo; Mary Sutherland, Ruth Reichl and Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-77003-049-8 . https://books.google.com/books?id=fby2Er0seMMC&pg=PA219. Retrieved 2009-01-07. 
  8. Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-5583-2177-9 . https://books.google.com/books?id=43puKgiAK2YC&pg=PA77. Retrieved 2009-01-06. 
  9. "本みりんの知識|全国味淋協会" (in ja). https://www.honmirin.org/knowledge/. 
  10. "Japan Science and Technology Agency (JST)". https://www.jst.go.jp/EN/.