Search results
Results from the WOW.Com Content Network
It's especially tasty paired with ingredients like soy sauce for a balance of sweet and salty flavor in a number of Asian or Asian-inspired recipes. But finding true mirin, also known as hon-mirin ...
Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more.
2. Skip Mirin “Mirin is a Japanese rice wine which is used as a sweetener in many dishes, specifically Japanese,” said Megan Ayala, a food blogger and fitness and health expert at Patricia and ...
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.
The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. [ 4 ] 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 ]
Mirin is a type of sweet Japanese sake that contains 14% alcohol. [20] It is sweet, syrupy and used for seasoning, marinating, broth making, and glazing. [20] [21] Mirin kasu is mildly sweet compared to the taste of sake kasu. [7] The use of mirin kasu can be traced back to the Edo Period in Japan as a “sweet confectionary”. [7]
Korean rice vinegar. Rice vinegar is a vinegar made from rice wine in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia.It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.