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{{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]] 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|}} {{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]] 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.


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}}</ref> The second is ''shio 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=2009-01-07 |archiveurl=https://www.webcitation.org/5ddZvJOaz?url=http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |deadurl=yes |df= }}</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 ''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}}</ref> The second is ''shio 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 |deadurl=yes |df= }}</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.


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=2009-01-07 |archiveurl=https://www.webcitation.org/5deGYnoDP?url=http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |deadurl=yes |df= }}</ref>
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 |deadurl=yes |df= }}</ref>


In the [[Kansai]] style of cooking, ''mirin'' is briefly boiled before using, to allow some of the alcohol to evaporate, while 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'').
In the [[Kansai]] style of cooking, ''mirin'' is briefly boiled before using, to allow some of the alcohol to evaporate, while 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'').

Revision as of 03:57, 10 July 2019

For other uses, see Mirin (name).
A bowl of mirin

Mirin (味醂 or みりん) [miɾiɴ] is an essential condiment used in Japanese cuisine. It is a type of rice wine 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.

Three types of mirin are common. 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][4] The second is shio mirin, which contains alcohol as low as 1.5% to avoid alcohol tax.[5] The third is shin mirin (literally: new mirin),[6] or mirin-fu chomiryo (literally: mirin-like seasoning),[7] which contains less than 1% alcohol, yet retains the same flavor.

In the Edo period, mirin was consumed as amazake.[8] O-toso, traditionally consumed on Shōgatsu, can be made by soaking a spice mixture in mirin.[9]

In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂)[10] (literally: thoroughly boiled mirin).

A bottle of commercially produced Japanese mirin

Mirin is used to add a bright touch to grilled (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, however, as its flavor is quite strong. It is sometimes used to accompany sushi. Mirin is used in teriyaki sauce.[7]

November 30 has been designated the day of hon-mirin by the mirin industry, because in Japanese wordplay, the date words sound like '11' (いい, good) and '30' (みりん, mirin).[4]

Uses

Mirin is also used to make other sauces:

  • Kabayaki sauce (eel sauce): mirin, soy sauce, eel or fish bones
  • 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

See also

References

  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. ^ 本みりんの知識 (in Japanese). honmirin.org. Retrieved 10 August 2013.
  4. ^ a b １１月３０日 は 「本みりんの日」 (in Japanese). Retrieved 10 August 2013.
  5. ^ "Diversified uses of Mirin". Taiwan News. Archived from the original on 2008-12-21. Retrieved 2009-01-07. {{cite news}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  6. ^ Telford, Anthony (2003). The Kitchen Hand: A Miscellany of Kitchen Wisdom. Allen & Unwin. p. 153.
  7. ^ a b Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-55832-177-9.
  8. ^ 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)
  9. ^ Gauntner, John (2001-12-31). "An o-tososan a year keeps the doc away". The Japan Times. Archived from the original on 2009-07-23. Retrieved 2009-01-07. {{cite news}}: Unknown parameter |deadurl= ignored (|url-status= suggested) (help)
  10. ^ Tsuji, Shizuo; Mary Sutherland; Ruth Reichl; Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-7700-3049-8.
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