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Clarification for mirin-like seasonings. Removed "day of hon-mirin", a non-notable anniversary marketing.
 
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{{Short description|Type of rice wine used in Japanese cuisine}}
{{italic title}}
{{Other uses|Mirin (name)}}
{{Other uses|Mirin (name)}}
{{Use dmy dates|date=April 2024}}
[[File:Mirinbowl.jpg|thumb|A bowl of ''mirin'']]
[[File:Mirinbowl.jpg|thumb|A bowl of mirin]]


{{nihongo|'''''Mirin'''''|[[wiktionary:味醂|味醂]] {{lang|en|or}} みりん|}} {{IPA-ja|miɾiɴ|}} is an essential [[condiment]] used in [[Japanese cuisine]]. Hon-mirin is made of Glutinous rice, Koji(malted rice) and Alcohol. There are big difference because of adding alcohol as its ingredient, compare with wine and sake which is made of something to be fermented and water. Therefore, rice wine could not be correct translation. 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||extra={{IPA-ja|miɾiɴ|lang}}}} is a type of [[rice wine]] and a common ingredient in [[Japanese cuisine|Japanese cooking]]. It is similar to [[sake]] but with a lower [[alcohol (drug)|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.


⚫
==Types==
There are tree category of ''mirin''. 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 products are marketed as ''mirin''. 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 name="ZMK">{{cite web|url=http://www.honmirin.org/page/info.html|script-title=ja:本みりんの知識|trans-title=About ''hon-mirin''|publisher=全国味淋協会 (literally:Japan Mirin Association) |access-date=10 August 2013|language=ja}}</ref> The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order 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 |access-date=7 January 2009 |archive-date=21 December 2008 |archive-url=https://web.archive.org/web/20081221170622/http://www.taiwannews.com.tw/static/admilk/news/961001/index_en.html |url-status=dead }}</ref>
As referred above, ''Hon-mirin'' is made by adding alcohol. The alcohol could be sake(酒), shouchu(焼酎), or just chemically alcohol, and mirin's flavor basically depends on what alcohol is added.


The third are ''mirin''-like seasonings called ''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|isbn=9781865088907 |url=https://books.google.com/books?id=n0m46biu3ecC&pg=PA153}}</ref> or ''mirin-fu chomiryo'' (literally: mirin-like seasoning),<ref name="Shimbo77">{{cite book|last=Shimbo-Beitchman|first=Hiroko|url=https://archive.org/details/japanesekitchen20000shim/page/77/mode/1up?q=%22synthetic+mirin%22 |url-access=registration |via=archive.org |title=The Japanese Kitchen: 250 Recipes in a Traditional Spirit|date=2000|publisher=Harvard Common Press|others=Ming Tsai|isbn=978-1-55832-177-9|page=77}}</ref> which are substitutes not actually ''mirin''.<ref name="JapanTimes2014">{{Cite web |url=https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |title=Why not add a little booze? |date=2014-05-20 |website=[[The Japan Times]] |last=Itoh |first=Makiko |archive-url=https://web.archive.org/web/20140523004246/https://www.japantimes.co.jp/life/2014/05/20/food/add-little-booze/ |archive-date=2014-05-23 |url-status=live |url-access=subscription}}</ref> They are blends of sweetener [[glucose syrup|syrup]]s, [[flavoring]]s such as [[Kōji mold|kōji]] extracts, and [[flavour enhancer]]s.<ref name="ZMK"/> They contain less than 1% alcohol.<ref name="ZMK"/>


The term or trade name ''aji-mirin'' (literally: taste mirin) can mean various things, such as salt mirin,<ref>{{Cite web |url=https://www.kikkoman.com/en/cookbook/glossary/mirin.html |title=Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin) |access-date=2024-04-29 |archive-url=https://web.archive.org/web/20240305134629/https://www.kikkoman.com/en/cookbook/glossary/mirin.html |archive-date=2024-03-05 |url-status=live |publisher=[[Kikkoman]]}}</ref> synthetic mirin,<ref name="Shimbo77"/> or ''mirin''-like seasonings.<ref name="JapanTimes2014"/>
⚫
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>


==Uses==
⚫
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 [[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 for the Japanese New Year, 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=31 December 2001 |work=The Japan Times |access-date=7 January 2009 |archive-date=23 July 2009 |archive-url=https://web.archive.org/web/20090723041419/http://search.japantimes.co.jp/cgi-bin/fg20011223jg.html |url-status=dead }}</ref>


⚫
In the [[Kansai]] style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. 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).
⚫
[[File:Japanese Mirin.JPG|thumb|upright=.5|A bottle of commercially produced Japanese ''mirin'']]


⚫
[[File:Mirin (Japanese sweet rice wine for cooking).jpg|thumb|upright=.5|A bottle of commercially produced 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.<ref name="Shimbo77">{{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=77|isbn=978-1-55832-177-9|url=https://books.google.com/books?id=43puKgiAK2YC&pg=PA77}}</ref>


Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of [[sugar]] and [[soy sauce]]. It is sometimes used to accompany [[sushi]].
November 30 has been designated the day of ''hon-mirin'' by the ''mirin'' industry, because in [[Japanese wordplay]], the date words sound like '11' ({{nihongo2|いい}}, good) and '30' ({{nihongo2|みりん}}, ''mirin'').<ref name="mirinnohi" />


⚫
Mirin is also an ingredient in other sauces:
⚫
==Uses==
* ''[[Kabayaki]] '' (grilled eel) sauce: mirin, [[soy sauce]], [[sake]], [[sugar]], fish bone (optional)<ref name="Hiroshima_Home_TV">{{Cite web |url=https://hread.home-tv.co.jp/post-118280/ |date=27 November 2021 |access-date=1 June 2022 |website=[[Hiroshima Home Television]] |archive-url=https://web.archive.org/web/20211128001432/https://hread.home-tv.co.jp/post-118280/ |archive-date=28 November 2021 |url-status=live |language=ja |script-title=ja:【広島雑学】うなぎの名店に隠されたヒミツ 秘伝のタレに２代目の意外な経歴、昔はうなぎ以外も売っていた |trans-title=Hiroshima trivia: The secrets of a renowned eel restaurant |quote=they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.}}</ref>
⚫
''Mirin'' is also used to make other sauces:
* ''Kabayaki ''sauce (eel sauce): ''mirin'', soy sauce, [[Japanese eel|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
* ''Nikiri mirin ''sauce: soy sauce, dashi, mirin, sake, in a ratio of 10:2:1:1
*[[Teriyaki]] sauce<ref name="Shimbo77" />
⚫
* ''Sushi su ''(''sushi'' rice vinaigrette): rice wine vinegar, sugar, ''nikiri mirin'' sauce


==See also==
==See also==
* [[Japanese flavorings]]
* [[Japanese flavorings]]
* [[Michiu]] – Chinese rice wine
* [[Mijiu]] – Chinese rice wine that can be used in cooking
* [[Huangjiu]] – Chinese rice wine that can be used in cooking
* [[Sherry]]


==References==
==References==
{{Reflist}}
{{Reflist}}


{{Japanese food and drink}}
{{portal bar|Food}}
{{Portal bar|Food}}
{{Authority control}}


[[Category:Japanese condiments]]
[[Category:Japanese condiments]]

Latest revision as of 18:05, 29 April 2024

For other uses, see Mirin (name).

A bowl of mirin

Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is 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.

Types[edit]

Three types of products are marketed as mirin. 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] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.[4]

The third are mirin-like seasonings called shin mirin (literally: new mirin),[5] or mirin-fu chomiryo (literally: mirin-like seasoning),[6] which are substitutes not actually mirin.[7] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.[3] They contain less than 1% alcohol.[3]

The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,[8] synthetic mirin,[6] or mirin-like seasonings.[7]

Uses[edit]

In the Edo period, mirin was consumed as amazake.[9] O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.[10]

In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂)[11] (literally: thoroughly boiled mirin).

A bottle of commercially produced mirin

Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of sugar and soy sauce. It is sometimes used to accompany sushi.

Mirin is also an ingredient in other sauces:

See also[edit]

References[edit]

  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. ^ a b c 本みりんの知識 [About hon-mirin] (in Japanese). 全国味淋協会 (literally:Japan Mirin Association). Retrieved 10 August 2013.
  4. ^ "Diversified uses of Mirin". Taiwan News. Archived from the original on 21 December 2008. Retrieved 7 January 2009.
  5. ^ Telford, Anthony (2003). The Kitchen Hand: A Miscellany of Kitchen Wisdom. Allen & Unwin. p. 153. ISBN 9781865088907.
  6. ^ a b c Shimbo-Beitchman, Hiroko (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit. Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-55832-177-9 – via archive.org.
  7. ^ a b Itoh, Makiko (20 May 2014). "Why not add a little booze?". The Japan Times. Archived from the original on 23 May 2014.
  8. ^ "Glossary - Seasonings Mirin (Manjo Mirin, Kotteri Mirin)". Kikkoman. Archived from the original on 5 March 2024. Retrieved 29 April 2024.
  9. ^ 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)
  10. ^ Gauntner, John (31 December 2001). "An o-tososan a year keeps the doc away". The Japan Times. Archived from the original on 23 July 2009. Retrieved 7 January 2009.
  11. ^ Tsuji, Shizuo; Mary Sutherland; Ruth Reichl; Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art. Kodansha International. p. 219. ISBN 978-4-7700-3049-8.
  12. ^ 【広島雑学】うなぎの名店に隠されたヒミツ 秘伝のタレに２代目の意外な経歴、昔はうなぎ以外も売っていた [Hiroshima trivia: The secrets of a renowned eel restaurant]. Hiroshima Home Television (in Japanese). 27 November 2021. Archived from the original on 28 November 2021. Retrieved 1 June 2022. they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.
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