Mirin みりん

  • Published on : 06/12/2017
  • by : O.D.
  • Rating :

The sake of the kitchen

Mirin is a must for Japanese cuisine. Whether used as a seasoning or for cooking simmered vegetables, this sweet rice wine brings a pleasant sweetness to Japanese dishes.

Varieties of mirin

There are several kinds of mirin, starting with hon mirin, the most classic. Its long fermentation time gives it a deep flavor, and it contains about 14% alcohol, compared with 1% for shin mirin, one of the cheapest varieties. Shio mirin is characterized by its salt content. Use it with caution, especially if your recipe already contains soy sauce or tamari!

Most mirin breweries are located in the Mikawa area of Aichi prefecture, where the water quality and temperate climate have made it the optimum place of manufacture for more than 200 years. Sumiya Bunjiro Shoten brewery is one of the most famous breweries in the country for its non-sterilized mirin, made in a way that respects tradition.

Everything that shines

Teriyaki, yakitori, okonomiyaki, tsuyu, dengaku-miso... Most Japanese sauces contain mirin. Beyond its sweet taste, it's very popular for the appealing, glossy look it gives to dishes. It also enhances the umami flavor.

Read also: Yakitori

Sumiya Bunjiro Shoten mirin

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