Mirin

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A bowl of mirin

Mirin ( 味]]?, みりん) is a common ingredient in Japanese cooking. It is 40%–50% sugar.[1] It is a kind of rice wine similar to sake, but with less alcohol.[2]

In Kansai style cooking, mirin is boiled for a short time. This removes some of the alcohol. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂).[3]

Mirin is used in teriyaki sauce.[4]

References[change | edit source]

  1. "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-06. http://www.webcitation.org/5ddZvJOaz. Retrieved 2009-01-07.
  2. Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 75. ISBN 9781558321779. http://books.google.ca/books?id=43puKgiAK2YC&pg=PA75. Retrieved 2009-01-06.
  3. Tsuji, Shizuo; Mary Sutherland, Ruth Reichl, Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 9784770030498. http://books.google.ca/books?id=fby2Er0seMMC&pg=PA219. Retrieved 2009-01-07.
  4. Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 9781558321779. http://books.google.ca/books?id=43puKgiAK2YC&pg=PA77. Retrieved 2009-01-06.