Mirin (rice wine)
Mirin ( Japanese み り ん , more rarely in Kanji : 味 醂 ) is a sweet rice wine used in Japanese cuisine . It is made from water, sticky rice inoculated with kōji and shōchū . The alcohol content of real mirin is approx. 14 percent by volume .
The rice wine is also used in Korean cuisine , where it is known as Mirim ( kor. 미림 , Hanja 美林 ).
Mirin species
There are three types of mirin: natural real mirin ( hon mirin ), salted mirin ( shio mirin ) and non-alcoholic so-called new mirin ( shin mirin ).
Real mirin
Real mirin ( hon mirin ) contains 14% vol. Ethanol. Similar to port wine , the sugary solution created by sticky rice, water and rice yeast is prevented from fully fermenting by adding alcohol. Inexpensive variants, which can then only be called Mirin-fūmi, are mixed together from industrial alcohol, sugar and rice extract.
Salted mirin
Salted mirin ( shio mirin ) also contains 1.5% salt. By salting it is exempt from the Japanese alcohol tax, since it cannot be used for drinking, but only as a condiment.
Alcohol-free mirin
Alcohol-free mirin ( shin mirin ) contains less than 1% vol. Ethanol.
Condiments
Mirin, together with soy sauce (Shoju), is the main ingredient in teriyaki sauce. It is mainly used for cooking, only mirin from a few quality producers is sometimes used as a drink. But these have a little less sweetness and a higher alcohol content.
See also
Individual evidence
- ^ Cooking wine (Mirim) - Korean cooking ingredients - Maangchi.com. Retrieved October 13, 2019 (American English).