Miran Japan

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Miran Japan

This subtly sweet, slightly tangy rice wine is the key to homemade teriyaki sauce, plus so much more.
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Have you ever looked at the ingredient list for a dish like salmon teriyaki and wondered aloud, "What is mirin, anyways?" Chances are you've had it, even if you've never bought it or cooked with it. There's a certain hard-to-place umami flavor present in many Japanese dishes, from teriyaki to ramen . There's a sweetness there, sure, but also a subtle tang and a richness that can be tough to describe. Well, one of the key ingredients behind that flavor is often mirin, a subtly sweet Japanese rice wine. And if you don't have a bottle in your pantry, you're missing out.
You better believe there's at least a little bit of mirin in that bowl of ramen.
Mirin is similar to sake, but has more sugar and a lower alcohol content (14% to be precise). A staple in many Japanese kitchens, it pairs especially well with soy sauce (both of which are ingredients in homemade teriyaki sauce ). Of course, there's a chance that your local grocery store won't carry mirin—at least not in its purest form. Some bigger brands like Kikkoman will be labled as "aji-mirin" (which translates to "tastes like mirin"), which means they're probably cut with added sweeteners, but they'll more than do the trick. You can always buy mirin online , but if you're really in a crunch, you can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.
And once you do? Congratulations. You've just unlocked a treasure trove of dipping sauces, broths, marinades, and glazes to use in recipes like tuna poke , shoyu ramen , and stir-fried udon . You're rich, at least when it comes to mirin knowledge and flavor. When it comes to paying rent, we're not sure that mirin will contribute much. But let's not think about that. Let's get cooking.
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From Wikipedia, the free encyclopedia
Type of rice wine used in Japanese cuisine

^ 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 .

^ 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 .

^ 本みりんの知識 (in Japanese). honmirin.org . Retrieved 10 August 2013 .

^ Jump up to: a b "Archived copy" １１月３０日 は 「本みりんの日」 (in Japanese). Archived from the original on 29 September 2013 . Retrieved 10 August 2013 . {{ cite web }} : CS1 maint: archived copy as title ( link )

^ "Diversified uses of Mirin" . Taiwan News . Archived from the original on 2008-12-21 . Retrieved 2009-01-07 .

^ Telford, Anthony (2003). The Kitchen Hand: A Miscellany of Kitchen Wisdom . Allen & Unwin. p. 153.

^ Jump up to: a b Shimbo, Hiroko; Shimbo Beitchman (2000). The Japanese Kitchen: 250 Recipes in a Traditional Spirit . Ming Tsai. Harvard Common Press. p. 77. ISBN 978-1-55832-177-9 .

^ 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 )

^ Gauntner, John (2001-12-31). "An o-tososan a year keeps the doc away" . The Japan Times . Archived from the original on 2009-07-23 . Retrieved 2009-01-07 .

^ Tsuji, Shizuo; Mary Sutherland; Ruth Reichl; Yoshiki Tsuji (2007). Japanese Cooking: A Simple Art . Kodansha International. p. 219. ISBN 978-4-7700-3049-8 .

^ 【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). 2021-11-27. Archived from the original on 2021-11-28 . Retrieved 2022-06-01 . they fill the pan with about 500 bones of eel, and simmer it for 2 to 3 hours.


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.

Three types of mirin are common. 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] [4] 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. [5] The third is shin mirin (literally: new mirin), [6] or mirin-fu chomiryo (literally: mirin-like seasoning), [7] which contains less than 1% alcohol, yet retains the same flavor.

In the Edo period , mirin was consumed as amazake . [8] O-toso , traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin. [9]

In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the 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 ) [10] (literally: thoroughly boiled mirin).

Mirin is used to add a bright touch to grilled or broiled fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce . Its flavor is quite strong. 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' ( いい , good) and '30' ( みりん , mirin ). [4]

Mirin is also an ingredient of other sauces:


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