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 | change source]

  1. "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-06. 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 978-1-5583-2177-9. Retrieved 2009-01-06.
  3. Tsuji, Shizuo; Mary Sutherland, Ruth Reichl and Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-77003-049-8. 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 978-1-5583-2177-9. Retrieved 2009-01-06.