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Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more.
Mirin is a Japanese sweet rice wine. Similar to sake, but sweeter and with less alcohol, it's made by fermenting cultured rice (koji) and glutinous rice with a rice alcohol (shochu).
It is a kind of rice wine similar to sake, but with a lower alcohol content—14% [2] instead of 20%. There are three general types. The first is hon mirin (lit. true mirin), [3] which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt [1] to avoid alcohol tax.
Mirin (味醂 or みりん, Japanese:) 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.
According to Kikkoman, mirin is a rice wine used as a seasoning or consumed as a beverage in Japanese cuisine. It is a sweet liquor containing about 14% alcohol content and 40 to 50% sugar content.
In Korean cuisine, ssal-sikcho (쌀식초; "rice vinegar") made with either white or brown rice. Glutinous rice may also be used. Rice is mixed with nuruk (fermentation starter). [9] Alternatively, rice wine lees can be used to make rice vinegar, in which case the final product is often called makgeolli-sikcho (rice wine vinegar).
Mirin is a type of sweet Japanese sake that contains 14% alcohol. [20] It is sweet, syrupy and used for seasoning, marinating, broth making, and glazing. [20] [21] Mirin kasu is mildly sweet compared to the taste of sake kasu. [7] The use of mirin kasu can be traced back to the Edo Period in Japan as a “sweet confectionary”. [7]
Substitute the rice wine vinegar with equal parts sherry vinegar, and be sure to use slightly less sherry vinegar in dishes using milder ingredients. 4. Champagne vinegar. Parade.