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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.
Three types of products are marketed as mirin. 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] 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 ...
Sake kasu is considered as a part of the Japanese “no waste” culture since the waste of the sake production is used in various ways. [6] Mirin, a type of sweet Japanese sake, can also produce kasu called mirin kasu. [4] Similar to sake kasu, mirin kasu can also be used as a healthy food ingredient. [7]
Find the best substitutes for mirin, a popular Japanese ingredient, including sweet marsala wine, sweet vermouth, seasoned rice vinegar and more. What to use when you don’t have mirin in your pantry
Hon mirin: also called "true mirin," is known for its high alcohol content (around 14%) and 0% salt content. This type of mirin can be used for drinking or cooking. This type of mirin can be used ...
Side dishes for sake is particularly called sakana (肴, 酒菜), or otsumami おつまみ or ate あて. Shōchū is a distilled beverage, most commonly made from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume. Awamori (泡盛) Sake (酒, 日本酒) Shōchū (焼酎) Umeshu (梅酒)
Toso is made by combining several medicinal herbs to form tososan (屠蘇散), a spicy mixture, which is then soaked in sake or mirin. If made with mirin , essentially a sweet sake, it is suitable for drinking, but using fermented mirin seasoning would not be appropriate as it is too salty.
Boiled gurnard with ginger, soy sauce, mirin, sugar, sake, and water. Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed ...