Search results
Results from the WOW.Com Content Network
Mirin is made by fermenting a mix of cultured rice and glutinous rice in a distilled rice alcohol, shochu. It is aged for a period of a few months to a few years, resulting in a complex flavor.
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 ...
Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more. Skip to main content. 24/7 Help. For premium ...
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.
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]
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]
It is made from either rice or sake lees. These are more specifically called yonezu (米酢 よねず) and kasuzu (粕酢 かすず), respectively. These vinegars are used in making sunomono (酢の物, "vinegar dishes"), some tsukemono ( 漬物 , "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades to mitigate the stronger ...
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.