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Clarification for mirin-like seasonings. Removed "day of hon-mirin", a non-notable anniversary marketing.
 
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{{Short description|Type of rice wine used in Japanese cuisine}}
{{italic title}}
{{Other uses|Mirin (name)}}
{{Other uses|Mirin (name)}}
{{Use dmy dates|date=April 2024}}
[[File:Mirinbowl.jpg|thumb|A bowl of ''mirin'']]
[[File:Mirinbowl.jpg|thumb|A bowl of mirin]]


{{nihongo|'''''Mirin'''''|[[wiktionary:味醂|味醂]] {{lang|en|or}} みりん|}} {{IPA-ja|miɾiɴ|}} is an essential [[condiment]] used in [[Japanese cuisine]]. It is a type of [[rice wine]] similar to [[sake]], but with a lower [[alcohol (drug)|alcohol]] content and higher sugar content.<ref>{{cite book|last=Shimbo|first=Hiroko |author2=Shimbo Beitchman|others=Ming Tsai|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|publisher=Harvard Common Press|date=2000|page=75|isbn=978-1-55832-177-9|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA75}}</ref> The sugar content is a complex carbohydrate that forms naturally during the [[fermentation]] process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
{{nihongo|'''Mirin'''|[[wiktionary:味醂|味醂]] {{lang|en|or}} みりん||extra={{IPA-ja|miɾiɴ|lang}}}} is a type of [[rice wine]] and a common ingredient in [[Japanese cuisine|Japanese cooking]]. It is similar to [[sake]] but with a lower [[alcohol (drug)|alcohol]] content and higher sugar content.<ref>{{cite book|last=Shimbo|first=Hiroko |author2=Shimbo Beitchman|others=Ming Tsai|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|publisher=Harvard Common Press|date=2000|page=75|isbn=978-1-55832-177-9|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA75}}</ref> The sugar content is a complex carbohydrate that forms naturally during the [[fermentation]] process; no sugars are added. The alcohol content is further lowered when the liquid is heated.


⚫
==Types==
Three types of ''mirin'' are common. The first is ''hon mirin'' (literally: true ''mirin''),<ref>{{cite book|last=Yamaguchi|first=Roy|author2=Joan Namkoong |author3=Maren Caruso |title=Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen|publisher=Ten Speed Press|date=2003|page=19|isbn=978-1-58008-454-3|url=https://books.google.com/books?id=E1GFkVQac-YC&pg=PA19}}</ref> which contains about 14% alcohol and is produced by a 40- to 60-day [[mashing]] ([[saccharification]]) process.<ref>{{cite web|url=http://www.honmirin.org/page/info.html|script-title=ja:本みりんの知識|publisher=honmirin.org|accessdate=10 August 2013|language=Japanese}}</ref><ref name="mirinnohi">{{cite web|url=http://honmirin.sakura.ne.jp/|script-title=ja:１１月３０日 は 「本みりんの日」|accessdate=10 August 2013|language=Japanese|title=Archived copy|archive-url=https://web.archive.org/web/20130929005037/http://honmirin.sakura.ne.jp/|archive-date=29 September 2013|url-status=dead}}</ref> The second is ''shio mirin'' (literally: salt mirin), which contains alcohol as low as 1.5% to avoid alcohol tax.<ref name="TaiwanNews">{{cite news|url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |title=Diversified uses of Mirin |work=Taiwan News |accessdate=2009-01-07 |archivedate=2008-12-21 |archiveurl=https://web.archive.org/web/20081221170622/http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |url-status=dead }}</ref> The third is ''shin mirin'' (literally: new ''mirin''),<ref>{{cite book|last=Telford|first=Anthony|title=The Kitchen Hand: A Miscellany of Kitchen Wisdom|publisher=Allen & Unwin|date=2003|page=153|url=https://books.google.com/books?id=n0m46biu3ecC&pg=PA153}}</ref> or ''mirin-fu chomiryo'' (literally: mirin-like seasoning),<ref name="Shimbo77" /> which contains less than 1% alcohol, yet retains the same flavor.
Three types of products are marketed as ''mirin''. The first is ''hon mirin'' (literally: true mirin),<ref>{{cite book|last=Yamaguchi|first=Roy|author2=Joan Namkoong |author3=Maren Caruso |title=Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen|publisher=Ten Speed Press|date=2003|page=19|isbn=978-1-58008-454-3|url=https://books.google.com/books?id=E1GFkVQac-YC&pg=PA19}}</ref> which contains about 14% alcohol and is produced by a 40 to 60 day [[mashing]] ([[saccharification]]) process.<ref name="ZMK">{{cite web|url=http://www.honmirin.org/page/info.html|script-title=ja:本みりんの知識|trans-title=About ''hon-mirin''|publisher=全国味淋協会 (literally:Japan Mirin Association) |access-date=10 August 2013|language=ja}}</ref> 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.<ref name="TaiwanNews">{{cite news|url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |title=Diversified uses of Mirin |work=Taiwan News |access-date=7 January 2009 |archive-date=21 December 2008 |archive-url=https://web.archive.org/web/20081221170622/http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |url-status=dead }}</ref>


The third are ''mirin''-like seasonings called ''shin mirin'' (literally: new mirin),<ref>{{cite book|last=Telford|first=Anthony|title=The Kitchen Hand: A Miscellany of Kitchen Wisdom|publisher=Allen & Unwin|date=2003|page=153|isbn=9781865088907 |url=https://books.google.com/books?id=n0m46biu3ecC&pg=PA153}}</ref> or ''mirin-fu chomiryo'' (literally: mirin-like seasoning),<ref name="Shimbo77">{{cite book|last=Shimbo-Beitchman|first=Hiroko|url=https://archive.org/details/japanesekitchen20000shim/page/77/mode/1up?q=%22synthetic+mirin%22 |url-access=registration |via=archive.org |title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|date=2000|publisher=Harvard Common Press|others=Ming Tsai|isbn=978-1-55832-177-9|page=77}}</ref> which are substitutes not actually ''mirin''.<ref name="JapanTimes2014">{{Cite web |url=https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |title=Why not add a little booze? |date=2014-05-20 |website=[[The Japan Times]] |last=Itoh |first=Makiko |archive-url=https://web.archive.org/web/20140523004246/https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |archive-date=2014-05-23 |url-status=live |url-access=subscription}}</ref> They are blends of sweetener [[glucose syrup|syrup]]s, [[flavoring]]s such as [[Kōji mold|kōji]] extracts, and [[flavour enhancer]]s.<ref name="ZMK"/> They contain less than 1% alcohol.<ref name="ZMK"/>
⚫
In the [[Edo period]], ''mirin'' was consumed as ''[[amazake]]''.<ref>{{cite book|author=Chiba, Machiko, J. K. Whelehan, Tae Hamamura, Elizabeth Floyd|title=Japanese Dishes for Wine Lovers|publisher=Kodansha International|date=2005|pages=12|isbn=978-4-7700-3003-0|url=https://books.google.com/books?id=La1juytBR0EC&pg=PA12}}</ref> [[Toso|O-toso]], traditionally consumed on [[Japanese New Year|Shōgatsu]], can be made by soaking a spice mixture in ''mirin''.<ref>{{cite news|url=http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |title=An o-tososan a year keeps the doc away |last=Gauntner |first=John |date=2001-12-31 |work=The Japan Times |accessdate=2009-01-07 |archivedate=2009-07-23 |archiveurl=https://web.archive.org/web/20090723041419/http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |url-status=dead }}</ref>


The term or trade name ''aji-mirin'' (literally: taste mirin) can mean various things, such as salt mirin,<ref>{{Cite web |url=https://www.kikkoman.com/en/cookbook/glossary/mirin.html |title=Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin) |access-date=2024-04-29 |archive-url=https://web.archive.org/web/20240305134629/https://www.kikkoman.com/en/cookbook/glossary/mirin.html |archive-date=2024-03-05 |url-status=live |publisher=[[Kikkoman]]}}</ref> synthetic mirin,<ref name="Shimbo77"/> or ''mirin''-like seasonings.<ref name="JapanTimes2014"/>
In the [[Kansai]] style of cooking, ''mirin'' is briefly boiled before using, to allow some of the alcohol to evaporate. In the [[Kantō region|Kantō]] regional style, the ''mirin'' is used untreated. Kansai-style boiled ''mirin'' is called ''nikiri mirin'' ({{nihongo2|煮切り味醂}})<ref>{{cite book|last=Tsuji|first=Shizuo |author2=Mary Sutherland |author3=Ruth Reichl |author4=Yoshiki Tsuji |title=Japanese Cooking: A Simple Art|publisher=Kodansha International|date=2007|page=219|isbn=978-4-7700-3049-8|url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA219}}</ref> (literally: thoroughly boiled ''mirin'').


==Uses==
⚫
[[File:Japanese Mirin.JPG|thumb|upright=.5|A bottle of commercially produced Japanese ''mirin'']]
⚫
In the [[Edo period]], mirin was consumed as ''[[amazake]]''.<ref>{{cite book|author=Chiba, Machiko, J. K. Whelehan, Tae Hamamura, Elizabeth Floyd|title=Japanese Dishes for Wine Lovers|publisher=Kodansha International|date=2005|pages=12|isbn=978-4-7700-3003-0|url=https://books.google.com/books?id=La1juytBR0EC&pg=PA12}}</ref> [[Toso|O-toso]], traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.<ref>{{cite news|url=http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |title=An o-tososan a year keeps the doc away |last=Gauntner |first=John |date=31 December 2001 |work=The Japan Times |access-date=7 January 2009 |archive-date=23 July 2009 |archive-url=https://web.archive.org/web/20090723041419/http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |url-status=dead }}</ref>


''Mirin'' is used to add a bright touch to grilled or broiled fish or to erase the fishy smell. A small amount is often used instead of [[sugar]] and [[soy sauce]]. It should not be used in excess, as its flavor is quite strong. It is sometimes used to accompany ''[[sushi]]''. ''Mirin'' is used in ''[[teriyaki]] ''sauce.<ref name="Shimbo77">{{cite book|last=Shimbo|first=Hiroko |author2=Shimbo Beitchman|others=Ming Tsai|title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|publisher=Harvard Common Press|date=2000|page=77|isbn=978-1-55832-177-9|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA77}}</ref>
In the [[Kansai]] style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In the [[Kantō region|Kantō]] regional style, the mirin is used untreated. Kansai-style boiled mirin is called ''nikiri mirin'' ({{nihongo2|煮切り味醂}})<ref>{{cite book|last=Tsuji|first=Shizuo |author2=Mary Sutherland |author3=Ruth Reichl |author4=Yoshiki Tsuji |title=Japanese Cooking: A Simple Art|publisher=Kodansha International|date=2007|page=219|isbn=978-4-7700-3049-8|url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA219}}</ref> (literally: thoroughly boiled mirin).


⚫
[[File:Mirin (Japanese sweet rice wine for cooking).jpg|thumb|upright=.5|A bottle of commercially produced mirin]]
November 30 has been designated the day of ''hon-mirin'' by the ''mirin'' industry, because in [[Japanese wordplay]], the date words sound like '11' ({{nihongo2|いい}}, good) and '30' ({{nihongo2|みりん}}, ''mirin'').<ref name="mirinnohi" />


Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of [[sugar]] and [[soy sauce]]. It is sometimes used to accompany [[sushi]].
⚫
==Uses==

''Mirin'' is also used to make other sauces:
Mirin is also an ingredient in other sauces:
* ''Kabayaki ''sauce (eel sauce): ''mirin'', [[soy sauce]], [[Japanese eel|eel]] or fish bones
* ''[[Kabayaki]] '' (grilled eel) sauce: mirin, [[soy sauce]], [[sake]], [[sugar]], fish bone (optional)<ref name="Hiroshima_Home_TV">{{Cite web |url=https://hread.home-tv.co.jp/post-118280/ |date=27 November 2021 |access-date=1 June 2022 |website=[[Hiroshima Home Television]] |archive-url=https://web.archive.org/web/20211128001432/https://hread.home-tv.co.jp/post-118280/ |archive-date=28 November 2021 |url-status=live |language=ja |script-title=ja:【広島雑学】うなぎの名店に隠されたヒミツ 秘伝のタレに２代目の意外な経歴、昔はうなぎ以外も売っていた |trans-title=Hiroshima trivia: The secrets of a renowned eel restaurant |quote=they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.}}</ref>
* ''Nikiri mirin ''sauce: soy sauce, [[dashi]], mirin, [[sake]], in a ratio of 10:2:1:1
* ''Nikiri mirin ''sauce: soy sauce, [[dashi]], mirin, [[sake]], in a ratio of 10:2:1:1
* ''Sushi su ''(''sushi'' rice vinaigrette): rice wine vinegar, sugar, ''nikiri mirin'' sauce
* ''[[Sushi]] su ''(sushi rice vinaigrette): rice wine vinegar, sugar, ''nikiri mirin'' sauce
*[[Teriyaki]] sauce<ref name="Shimbo77" />


==See also==
==See also==
* [[Japanese flavorings]]
* [[Japanese flavorings]]
* [[Mijiu]] – Chinese rice wine that can be used in cooking
* [[Mijiu]] – Chinese rice wine that can be used in cooking
* [[Huangjiu]] - Chinese rice wine that can be used in cooking
* [[Huangjiu]] – Chinese rice wine that can be used in cooking


==References==
==References==
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{{Japanese food and drink}}
{{Japanese food and drink}}
{{portal bar|Food}}
{{Portal bar|Food}}
{{Authority control}}


[[Category:Japanese condiments]]
[[Category:Japanese condiments]]

Latest revision as of 18:05, 29 April 2024

For other uses, see Mirin (name).

A bowl of mirin

Mirin (味醂 or みりん, Japanese: [miɾiɴ]) 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. The alcohol content is further lowered when the liquid is heated.

Types[edit]

Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin),[2] which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process.[3] 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] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.[3] They contain less than 1% alcohol.[3]

The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,[8] synthetic mirin,[6] or mirin-like seasonings.[7]

Uses[edit]

In the Edo period, mirin was consumed as amazake.[9] O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.[10]

In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂)[11] (literally: thoroughly boiled mirin).

A bottle of commercially produced mirin

Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of sugar and soy sauce. It is sometimes used to accompany sushi.

Mirin is also an ingredient in other sauces:

See also[edit]

References[edit]

  1. ^ Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 75. ISBN 978-1-55832-177-9.
  2. ^ Yamaguchi, Roy; Joan Namkoong; Maren Caruso (2003). Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen. Ten Speed Press. p. 19. ISBN 978-1-58008-454-3.
  3. ^ a b c 本みりんの知識 [About hon-mirin] (in Japanese). 全国味淋協会 (literally:Japan Mirin Association). Retrieved 10 August 2013.
  4. ^ "Diversified uses of Mirin". Taiwan News. Archived from the original on 21 December 2008. Retrieved 7 January 2009.
  5. ^ Telford, Anthony (2003). The Kitchen Hand: A Miscellany of Kitchen Wisdom. Allen & Unwin. p. 153. ISBN 9781865088907.
  6. ^ a b c Shimbo-Beitchman, Hiroko (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-55832-177-9 – via archive.org.
  7. ^ a b Itoh, Makiko (20 May 2014). "Why not add a little booze?". The Japan Times. Archived from the original on 23 May 2014.
  8. ^ "Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin)". Kikkoman. Archived from the original on 5 March 2024. Retrieved 29 April 2024.
  9. ^ Chiba, Machiko, J. K. Whelehan, Tae Hamamura, Elizabeth Floyd (2005). Japanese Dishes for Wine Lovers. Kodansha International. p. 12. ISBN 978-4-7700-3003-0.{{cite book}}: CS1 maint: multiple names: authors list (link)
  10. ^ Gauntner, John (31 December 2001). "An o-tososan a year keeps the doc away". The Japan Times. Archived from the original on 23 July 2009. Retrieved 7 January 2009.
  11. ^ Tsuji, Shizuo; Mary Sutherland; Ruth Reichl; Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-7700-3049-8.
  12. ^ 【広島雑学】うなぎの名店に隠されたヒミツ 秘伝のタレに２代目の意外な経歴、昔はうなぎ以外も売っていた [Hiroshima trivia: The secrets of a renowned eel restaurant]. Hiroshima Home Television (in Japanese). 27 November 2021. Archived from the original on 28 November 2021. Retrieved 1 June 2022. they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.
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