Mirin
Japanese rice wine is similar to sake, but sweeter and with a lower alcohol content. Mirin is fermented with rice yeast, and a varying percentage of alcohol. Originally, it was invented as a drink, but today it is mainly used as a condiment in numerous Japanese-style dishes.
The color of mirin ranges from light to dark gold, and its consistency varies from liquid to the modern thicker types. Usually, mirin is grouped in three different varieties based on the alcohol content. Hon mirin has the highest percentage, shio mirin has around 1,5%, and shin mirin has less than one percent alcohol.
In Japan, mirin is used in two different ways: in Kansai region, it is usually boiled before it is used, and in Kanto region, it is used in its original form. Most commonly, mirin is coupled with Japanese teriyaki dishes when it is added to the sauces in order to provide sweetness.
It is also used for glazing tofu and vegetables before grilling, or it can be incorporated in the famous miso soup, sushi dipping sauces, broths, and a myriad of other traditional Japanese dishes. Nowadays, bottled mirin is available in numerous grocery shops and specialized international markets around the world.
Part of
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Nankotsu yakitori
Nankotsu is a traditional dish made with chicken cartilage, usually the parts from the breast bone or the leg. The cartilage is placed on skewers, and it's then grilled ... Read more
Nimono
One of the basic cooking techniques in Japanese cuisine known as nimono refers to simmered foods which are traditionally a part of every meal except breakfast.... Read more
Teriyaki
Teriyaki is a Japanese cooking technique in which the ingredients are broiled, roasted, or grilled after they have been marinated in teriyaki sauce, consisting of soy ... Read more
