Mirin

Mirin (味醂; みりん) is a common ingredient (or stuff) in Japanese cooking.

The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago. It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling. In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake. Sweetness comes from its brewing process.

The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead. It is 40%–50% sugar. Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less alcohol.

In Kansai style cooking, mirin is boiled for a short time. This removes some of the alcohol. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂).But usually it is boiled enough to take alcohol away in cooking.

Mirin is used in teriyaki sauce, too.Mirin is popular and widely used for Japanese dishes.

References

〈シリーズ・醸造の基本技術〉みりん(1) by Japan Science and Technology Agency
日本調理科学会誌 Vol. 42，No. 1，44～48（2009）みりん by Japan Science and Technology Agency

1 2 "本みりんを知ろう｜全国本みりん協議会". これらのお酒は腐敗しやすかったので、腐敗防止策として焼酎が加えられました。
1 2 3 "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.
↑ "みりん". 熟成時に約14％程度のアルコール分があるので，酵母菌によるアルコール発酵や雑菌の繁殖が抑えられている。
↑ "みりん・調味料についてのよくあるご質問". オエノングループ (in Japanese). Retrieved 2020-08-06.^{[permanent dead link]}
↑ "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-07. Retrieved 2009-01-07.
↑ Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 75. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.
↑ Tsuji, Shizuo; Mary Sutherland, Ruth Reichl and Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-77003-049-8. Retrieved 2009-01-07.
↑ Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.
↑ "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.
↑ "Japan Science and Technology Agency (JST)".

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[:1-1] 1 2 "本みりんを知ろう｜全国本みりん協議会". これらのお酒は腐敗しやすかったので、腐敗防止策として焼酎が加えられました。

[:0-2] 1 2 3 "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.

[3] "みりん". 熟成時に約14％程度のアルコール分があるので，酵母菌によるアルコール発酵や雑菌の繁殖が抑えられている。

[4] "みりん・調味料についてのよくあるご質問". オエノングループ (in Japanese). Retrieved 2020-08-06.^{[permanent dead link]}

[TaiwanNews-5] "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-07. Retrieved 2009-01-07.

[6] Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 75. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.

[7] Tsuji, Shizuo; Mary Sutherland, Ruth Reichl and Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-77003-049-8. Retrieved 2009-01-07.

[Shimbo77-8] Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-5583-2177-9. Retrieved 2009-01-06.

[9] "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.

[10] "Japan Science and Technology Agency (JST)".