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Mirin (味醂 or みりん, Japanese:) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. [ 1 ] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.
This type of mirin can be used for drinking or cooking. Shio mirin: also called "salt mirin," has at least 1.5% salt content added after the fermentation process. This is done to avoid the alcohol ...
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
Mirin (みりん also 味醂）is an essential condiment used in Japanese cuisine. [1] It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [3] which contains alcohol.
Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more.
The Chinese mijiu (most famous being huangjiu), Japanese sake, and Korean cheongju, dansul and takju are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% ABV, and is typically served warm. One panel of taste testers arrived at 60 °C (140 °F) as an optimum serving temperature. [2]
Tare is traditionally made by mixing and heating soy sauce, sake and/or mirin, and sugar and/or honey. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions.
In Kansai-style sukiyaki, meat is heated in the pot first. When the meat is almost cooked, sugar, sake and soy sauce are added, then vegetables and other ingredients are added last. The vegetables and meat used are different between the two styles. Because beef was expensive in the past, the use of pork was common in northern and eastern regions.