Definitions for MIRIN
This page provides all possible meanings and translations of the word MIRIN
a form of Japanese rice wine, less alcoholic than sake
Origin: kanji: 味醂; hiragana: みりん
Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate which is naturally formed via the fermentation process and not refined sugar. The alcohol content is lowered even further when the liquid is heated. There are three general types. The first is hon mirin, which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin, or mirin-fu chomiryo, which contains less than 1% alcohol yet retains the same flavour. In the Edo period, Mirin was consumed as a sweet sake. Otoso, traditionally downed on Shōgatsu, can be made by soaking a spice mixture in 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 regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin, literally "thoroughly boiled mirin." Mirin is used to add a bright touch to grilled 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 flavour is quite strong. It is sometimes used as a sushi accompaniment.
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