Mirin creates delicious dishes with the delicate and fragrant sweetness which is very different with the intense sweetness of sugar. Besides, Mirin helps dishes more attractive and eye-catching.
Mirin | Mirin fu | |
Alcohol concentration | Approx. 14% | Under 1% |
Production methods | Brewing | Mixing from spices & sugar |
Pros | Bring special meals with many unexpected benefits (Refer to the table below) |
Mirin fu does not contain alcohol, it should not be the perfect spice |
Mirin | Ryorishu | |
More fragrant | ||
Remove unpleasant odor of materials | ||
More spice seasoning | ||
Soften materials | ||
Preserve food longer | ||
Taste better | ||
More attractive color | ||
Prevent food being crushed when cooking | ||
Increase sweetness |
1. Increase sweetness
With its components containing kinds of sugar, Hon-Mirin is used to create the natural fragrant sweet taste for food.
2. More fragrant
Thanks to the impact of sugars and amino acids, it helps food retain the essence and characteristic fragrance.
3. More attractive color
There are many kinds of sugar in Hon-Mirin, it makes the color of dishes when cooking on a fire become more very attractive. Grilled dishes will be beautifully browned.
4. Prevent food being crushed when cooking
The ingredients including sugar and alcohol in Hon-Mirin help materials not being crushed when cooking, keep the sweetness of food.
5. Remove odor
The unpleasant odors such as the fishy odor will be reduced while the alcohol evaporates away.
6. More flavor
Food becomes more tasty with spices by alcohol concentration in Hon-Mirin.
Stewed dishes: When cooking the food with sauce, you should use Hon-Mirin before adding other spices such as salt, sugar, soya sauce and so on. In case you want the dish is looked more attractive, you can use more Hon-Mirin when cooking is completed.
Stewed fish: Cook all spices including Hon-Mirin before cooking materials.
Teriyaki: After cooking materials become brown, you should pour spices and Hon-Mirin on them and quickly cook with over high heat.
Glutinous rice, koji (made from rice), alcohol
Main materials: Koji (made from rice), glutinous rice and distilled alcohol.
The glutinous rice and distilled alcohol are added to Koji (made of rice) to make moromi (wet mash) by shikomi technique (mix), which is placed in large tanks that are maintained for months. After that long time, the mixture is squeezed and filtered into the wine with the name of Mirin.