Mirin is sweet alcohol made from mochigome and komekoji (yeast). It is generally used for cooking only. It is used as a ceremonial drink (otoso) at New Years. there are two types of mirin: hon and shin. Shin mirin has less than 1% alcohol content. It enhances flavor and makes food shiny. It's sweetness is essential to Japanese dishes and sauces.
A sweet Japanese cooking wine. Sherry or sweet white wine makes an acceptable substitute.
Sweet sake. Used for cooking rather than drinking.
a mild, sweet seasoning liquid made from fermented sweet rice. It may be used to replace white wine or sherry in recipes.
Mirin is sweetened sake (rice wine) used in Japanese cooking, especially for sauces.
A sweet liquid flavoring made from distilled spirits and glutinous rice on which a mold has developed. used for its sweetness, not for its alcoholic content though genuine mirin is found in the liquor department. Mirin masks strong fish and meat odors and imparts a sheen to food.
A sweet rice wine that is low in alcohol and used in Japanese cooking.
A sweetish Japanese rice wine
sweet rice wine for cooking.
A Japanese rice wine, with a sweet taste and very low alcohol content. Made by fermenting sweet brown rice with water and koji (a cultured rice), mirin adds depth and dimension to sauces, glazes and various other dishes.
A wine made from whole grain sweet rice. Used occasionally as a seasoning in vegetable or sea-vegetable dishes.
Sweet rice wine used extensively in Japanese cooking. Does not have to be refrigerated. A substitution would be sake and sugar (or honey).
MIHR-ihn. A low-alcohol, sweet golden wine made from glutinous rice. Also referred to as rice wine. Japanese.
Japanese sweet rice wine used in cooking to bring out flavor or to add a little sweetness. Not interchangeable with rice wine. However sweet sherry can be substituted.
Sweet, Japanese cooking wine, made from rice.
is a cooking wine made from whole grain sweet rice.
Rice wine. It is sweet and used for cooking. Try the Aji-Mirin by Kikkoman.
A non-alcoholic version of sake/rice wine. It is sweet and syrupy.
is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
is a low-alcohol, sweetened rice wine. It is available in Japanese markets and is also referred to as rice wine or sake.
A sweet cooking wine made by fermenting sweet brown rice it contains 13 to 14 percent alcohol and is used extensively in Japanese cuisine. Beware of Mirin sold in Asian markets as it usually contains sugar or corn syrup and chemicals to hasten fermentation rather than the high quality version sold at health food stores.
Mirin (kanji: ; hiragana: ) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a kind of rice wine similar to sake, but with a lower alcohol content. In the Edo period, Mirin was drunk as a sweet sake. , traditionally drunk on ShÅgatsu ( - Japanese New Year) was made by soaking a spice mixture in mirin.