Table of contentsClick link to navigate to the desired location
This content has been automatically translated from Ukrainian.
Mirin (mirin) — is one of the most famous Japanese seasonings that makes the taste of dishes richer, adding a light sweetness to them. It is a liquid similar to white wine, but thicker and has a light sweet taste. Its popularity has long gone beyond Japan, and now mirin is an integral part of many cuisines of the world. In this post, we will consider how it arose, how it is made and how it is used in cooking.
Origin history
The first mentions of mirin appear in the Edo period (1603–1868, you can read more about it here). In those days, it was used as an alcoholic drink, because then it was a sweet rice liqueur that was consumed as a delicacy during the holidays. Over time, when Japanese cuisine began to develop actively, mirin began to be used not only as a drink, but also as a seasoning for dishes. Its ability to add sweetness and enhance the flavor of products has made it an indispensable ingredient in Japanese cooking.
How is mirin made?
Mirin is produced by fermentation of rice, koji (a special type of fungus) and alcohol. The fermentation process takes several months, during which the starch in the rice is converted into sugar and the resulting product acquires a characteristic sweet taste and light aroma. The main ingredients for true mirin are:
- Mochi-gome (glutinous rice);
- Koji (fermented grains);
- Shochu (Japanese distilled alcohol).
Types of mirin
- Honmirin (hon mirin) — is a traditional mirin with an alcohol content of 14%.
- Shio mirin — contains salt and is used exclusively for cooking.
- Shin mirin — with reduced or no alcohol content, popular for home use.
How to use mirin in cooking?
Mirin adds a characteristic sweet taste to dishes, softens the structure of the ingredients and eliminates excess smells, for example, fish. And when fried or baked, it also helps to give dishes an appetizing crust, as it has the ability to caramelize at high temperatures.
What can be prepared with mirin?
- Teriyaki sauce: One of the most famous Japanese dishes, where mirin is mixed with soy sauce, sugar and other ingredients.
- Marinades for meat and fish: it softens the structure of the protein and adds sweetness and enhances the aroma of the finished dish. A practical example of use in marinating chicken can be seen in one of the classic Japanese dishes – fried udon (Yaki Udon).
- Miso soup: just a few drops of mirin will make the soup richer.
- Rice for sushi: mirin gives the cereal a visual shine and a light sweet taste.
- Grill: will give the products exactly the crust we already wrote about above.
- Mirin is often found in Japanese desserts. It not only adds sweetness to them, but also balances tastes.
Interesting factMirin — is not only a flavor additive, but also a natural preservative. Due to its alcohol content, it helps products to last longer, keeping freshness and aroma.
What can replace mirin?
If you don't have mirin, it can be replaced with a mixture of dry white wine or apple cider vinegar with sugar (in a ratio of 2:1). However, real mirin has unique properties that are difficult to reproduce at home.
Mirin — is the personification of the Japanese philosophy of taste: minimalism, balance and naturalness. By adding it to the dish, you can not only make them tastier, but also feel the spirit of Japanese culinary culture. Cook for fun!
This post doesn't have any additions from the author yet.
