Mirin
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Type of rice wine used in Japanese cuisine
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Rice wine |
| Course | |
| Place of origin | Japan |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Glutinous rice, rice malt, distilled alcohol |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Mirin (味醂 or みりん) is a type of rice wine used in Japanese cuisine. It is a common ingredient in many Japanese dishes and is known for its sweet flavor and ability to add a glossy finish to foods. Mirin is similar to sake, but has a lower alcohol content and higher sugar content.
Types of Mirin[edit | edit source]
There are several types of mirin, each with different characteristics and uses:
- Hon mirin (本みりん): True mirin, which contains about 14% alcohol and is naturally sweetened through fermentation.
- Shio mirin (塩みりん): Mirin with added salt to avoid alcohol tax.
- Shin mirin (新みりん): Also known as "new mirin" or "mirin-fu chomiryo" (みりん風調味料), it contains less than 1% alcohol and is primarily used for flavoring.
Uses in Cooking[edit | edit source]
Mirin is used in a variety of Japanese dishes, including:
It is also used to add a touch of sweetness to sushi rice and to balance the flavors in sauces and marinades.
Production[edit | edit source]
Mirin is made by combining glutinous rice, rice malt (koji), and distilled alcohol. The mixture is allowed to ferment for about two months, during which the starches in the rice are converted into sugars, giving mirin its characteristic sweetness.
Related Pages[edit | edit source]
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
