![]() ![]() ![]() ![]() A small amount is often used instead of sugar and soy sauce. Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. Kansai-style boiled mirin is called nikiri mirin ( 煮切り味醂) (literally: thoroughly boiled mirin). In the Kantō regional style, the mirin is used untreated. In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin. In the Edo period, mirin was consumed as amazake. The third is shin mirin (literally: new mirin), or mirin-fu chomiryo (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. 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. The first is hon mirin (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing ( saccharification) process. The alcohol content is further lowered when the liquid is heated. The sugar content is a complex carbohydrate that forms naturally during the fermentation process no sugars are added. It is similar to sake but with a lower alcohol content and higher sugar content. Mirin ( 味醂 or みりん, Japanese: ) is a type of rice wine and a common ingredient in Japanese cooking. ![]()
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