Search results
Results from the WOW.Com Content Network
The final product is mirin which has a light golden color and thicker consistency than sake. The liquid is often used to add sweetness and savoriness in many Japanese dishes such as noodle soup ...
The third are mirin-like seasonings called shin mirin (literally: new mirin), [5] or mirin-fu chomiryo (literally: mirin-like seasoning), [6] which are substitutes not actually mirin. [7] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers. [3] They contain less than 1% alcohol. [3]
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. The second is shio mirin, which contains alcohol as well as 1.5% salt [1] to avoid alcohol tax.
Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways. [6] Mirin, a type of sweet Japanese sake, can also produce kasu called mirin kasu. [4] Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient. [7]
Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more.
Sake is a Japanese alcoholic beverage made from rice. The drink can be dry or sweet, and is a bit more acidic than beer. It has an umami flavor.
The tare (タレ) is traditionally made by blending soy sauce, sake (or mirin), and sugar over heat. The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.