Mirin
Mirin (味醂, みりん) is a common ingredient (or stuff) in Japanese cooking.
The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago.[1] It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling.[1] In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake.[2] Sweetness comes from its brewing process.[2][3]
The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead.[4] It is 40%–50% sugar.[5] Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less alcohol.[6][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).[7]But usually it is boiled enough to take alcohl away in cooking.
Mirin is used in teriyaki sauce, too.[8]Mirin is popular and widely used for Japanese dishes.[9]
References
change- 〈シ リーズ ・醸造 の基本技術 〉み りん(1) by Japan Science and Technology Agency[10]
- 日本調理科学会誌 Vol. 42，No. 1，44～48（2009）み り ん by Japan Science and Technology Agency
- ↑ 1.0 1.1 "本みりんを知ろう ｜ 全国本みりん協議会".
これらのお酒は腐敗しやすかったので、腐敗防止策として焼酎が加えられました。
- ↑ 2.0 2.1 2.2 "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.
- ↑ "み り ん".
熟成時に約14％ 程度のアルコール分があるので，酵母菌によるアルコール発酵や雑菌の繁殖が抑えられている。
- ↑ "みりん・調味料についてのよくあるご質問". オエノングループ (in Japanese). Retrieved 2020-08-06.[permanent dead link]
- ↑ "Diversified uses of Mirin". Taiwan News. Archived from the original on 2009-01-07. Retrieved 2009-01-07.
- ↑ 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.
- ↑ 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.
- ↑ 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.
- ↑ "本みりんの知識｜全国味淋協会". 全国味淋協会 (in Japanese). Retrieved 2020-08-06.
- ↑ "Japan Science and Technology Agency (JST)".
