Mirin


Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. 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.
Three types of mirin are common. The first is hon mirin, which contains about 14% alcohol and is produced by a 40- to 60-day mashing process. The second is shio mirin, which contains alcohol as low as 1.5% to avoid alcohol tax. The third is shin mirin, or mirin-fu chomiryo, which contains less than 1% alcohol, yet retains the same flavor.
In the Edo period, mirin was consumed as amazake. O-toso, traditionally consumed on Shōgatsu, can be made by soaking a spice mixture in mirin.
In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate. In the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin .
Mirin is used to add a bright touch to grilled or broiled fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, as its flavor is quite strong. It is sometimes used to accompany sushi. Mirin is used in teriyaki sauce.
November 30 has been designated the day of hon-mirin by the mirin industry, because in Japanese wordplay, the date words sound like '11' and '30'.

Uses

Mirin is also used to make other sauces: