Mirin みりん Japanese Rice Wine
Mirin adds a vibrant touch to grilled or broiled fish, masking any fishy smell. It’s often used in place of sugar or honey.
EXPLORING JAPANESE COOKING INGREDIENTS
Mirin, known as 味醂 or みりん in Japanese, is a type of rice wine extensively used in Japanese cuisine. It shares similarities with sake but boasts a lower alcohol content and higher sugar content. The sugar develops naturally during fermentation, without any additional sugars introduced. Heating the liquid further reduces its alcohol content.
Mirin comes in three common varieties. The first is hon mirin, literally translated as “true mirin,” with about 14% alcohol content and produced through a saccharification process lasting 40 to 60 days. The second type is shio mirin, or “salt mirin,” which contains a minimum of 1.5% salt to discourage consumption for alcohol tax evasion. The third is shin mirin, also known as mirin-fu chomiryo, which retains the same flavor but contains less than 1% alcohol.
Historically, mirin was consumed as amazake during the Edo period. O-toso, a traditional drink for the Japanese New Year, can be prepared by steeping a spice mixture in mirin.
In Kansai-style cooking, mirin is briefly boiled to allow some alcohol to evaporate before use. In Kantō regional cooking, mirin is used without treatment. Boiled mirin in the Kansai style is referred to as nikiri mirin, meaning “thoroughly boiled mirin.”
Mirin adds a vibrant touch to grilled or broiled fish, masking any fishy smell. It’s often used in place of sugar or honey. Its flavor is robust and is even used as an accompaniment to sushi.
Why use mirin?
Mirin curbs undesirable odors. As its alcohol content encounters heat, it evaporates, carrying away unwanted smells. This is why it’s frequently employed when preparing fish dishes.
Mirin contributes a mild, delicate sweetness and imparts a refined umami essence to dishes. This nuanced sweetness and rich taste arise from mirin’s unique composition, resulting in a distinct flavor that can’t be replicated by sugar.
When used in cooking or simmering, mirin prevents the disintegration of food. When applied to meats and fish, it prevents muscle fibers from collapsing, thanks to the presence of alcohol and sugars. In vegetable cooking, it retains starch within the vegetables, preserving their shape.
It facilitates the absorption of flavors. The alcohol content aids other seasonings in permeating ingredients, enhancing the overall depth of flavor.
It imparts a beautiful shine and glossiness due to its sugar content. This quality imparts an appealing and delectable visual aspect to food, which holds significance in Japanese cuisine.
Mirin is also an ingredient in various sauces:
Kabayaki (grilled eel) sauce: mirin, soy sauce, sake, sugar, fish bone
Nikiri mirin sauce: soy sauce, dashi, mirin, sake
Sushi su (sushi rice vinaigrette): rice wine vinegar, sugar, nikiri mirin sauce
Teriyaki sauce
*If your recipe calls for mirin, however, you can’t find it in the store you can use sugar or honey as its substitute.
How to store mirin
Mirin has an alcohol content similar to wine or sake, measuring around 14 degrees. It maintains its stability even at room temperature.
To keep its quality intact, it’s wise to steer clear of direct sunlight and UV rays, which can cause deterioration. For this reason, a cool and dim storage location is perfect for your opened mirin.
When you’re done using it, make sure to tightly seal the cap. This helps retain the alcohol content and safeguards against spoilage.
Putting mirin in the fridge might lead to sugar crystallizing, resulting in white clusters forming within the bottle.
These clusters aren’t mold and won’t hinder your use of mirin in your preferred recipes. However, they could slightly change the taste.
To get rid of these crystals, just warm the bottle in lukewarm water or allow it to reach room temperature.
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Source
みりん — Wikipedia
みりんってなに？どうして料理に必要なの？初心者にとって謎の調味料「みりん」を調べてみる | ストーリー | 味の素グループ (ajinomoto.co.jp)
みりんはどんな時に使うの？みりんの4つの役割と使うタイミング (kobayashi-foods.co.jp)
タカラ本みりん「純米」＜国産米１００％＞リニューアル新発売 ｜ 宝酒造株式会社 (takarashuzo.co.jp)
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