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Mirin (Characteristics, History, Substitution)

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About Mirin:

Mirin is a Japanese condiment which accommodates about 14% alcohol. To make mirin, steamed mochi-gome (glutinous rice), kome-koji (cultured rice), and shochu (distilled alcoholic beverage) are combined and fermented for about 2 months. Mirin produced this manner known as hon-mirin, as distinguished from mirin-style condiments (mirin-fu chomiryo) which​ is made to resemble the flavour of mirin. Mirin-style condiments comprise lower than 1% alcohol, and they’re often cheaper than hon-mirin.

Properly-known Japanese manufacturers for mirin are Takara and Mitsukan.

Traits:

Mirin is a transparent, gold liquid. It provides a light sweetness and good aroma to many Japanese dishes. Particularly, it helps masks the odor of fish and seafood. Mirin additionally provides luster to substances and is a key ingredient in teriyaki sauce.

Historical past:

The usage of mirin is alleged to have begun over 400 years in the past. Though it was used for consuming to start with, it has been used only for cooking because it turned thicker and sweeter.

Substitute:

You should use sake and sugar for mirin should you want. The essential ratio of sake and sugar is three to 1. It is good to make use of 1 Tbsp of sake and 1 tsp of sugar for 1 Tbsp of mirin. Alter the quantity of sugar, relying in your choice.

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