Hon mirin (literally: true / genuine mirin), which is a naturally fermented sweet rice wine. It is manufactured from sweet rice and rice koji ( culture that also used for miso, soy sauce and rice vingar)
Different Types of Mirin. In general, there are 4 types of mirin: hon mirin (“real” mirin, 本みりん), mirin (みりん), mirin-like condiment (みりん風調味料), and mirin-type condiment (みりんタイプ調味料).
Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
This product is trash. True mirin is fermented rice starches (i.e. will NOT have alcohol / sugar / syrup / etc.). Just another misleading product. Easy to substitute this product with sugar, alcohol, and water - but will not give traditional Mirin flavor.
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. Shio mirin: also called "salt mirin," has at least 1.5% salt content added after the fermentation process.
A low alcohol, sweet wine made from glutinous rice. Essential in Japanese cuisine, Mirin adds sweetness and flavour to a variety of dishes, sauces and glazes. 500mL - $11.50. Decrease quantity for The Essential Ingredient Mirin Increase quantity for The Essential Ingredient Mirin.
There are 3 types of Mirin: Hon mirin(本味醂): This type has 14% alcohol content and 0% salt so it needs to be cooked to eliminate the alcohol. Mirin style seasoning (mirin fu chomiryo みりん風調味料): This style of seasoning is sold as “Aji Mirin”.
However, Mizkan Chef's Honteri, a mirin-style sweet seasoning, is a high-quality product the same as mirin but with less than 0.5% alcohol content. It contains glucose syrup, water, spirit vinegar, fermented rice alcohol, sugar and acidity regulators citric acid and cane molasses.
Hon mirin is known as the best quality mirin, making it just as delicious to drink as it is as a condiment. Hinode hon mirin is only made from three ingredients—shochu, which is a type of Japanese alcohol, rice koji, and glutinous rice.
Japanese basic seasonings: vinegar and mirin. Generally, they contain alcohol and are thus not suitable for Muslims.
Mirin is a rice wine. In its truest form (called "hon mirin" – more on that later), mirin is the product of fermenting a mixture of steamed glutinous rice and cultured rice called koji in a bit of shochu, which is a distilled rice liquor.
Mirin is a type of Japanese rice wine similar to sake, but with a lower alcohol content (1 to 14% vs. 18 to 20%). It is also much sweeter, and usually used for cooking, though some high quality versions are good enough to drink.
Alcohol Content
This high alcohol content gives Shaoxing wine its distinctive flavor and allows it to be used as a preservative in some Chinese dishes. Mirin, on the other hand, has a lower alcohol content of around 14% and is often used in Japanese dishes that require a lighter, sweeter flavor.
He explained that real mirin, also known as hon-mirin, is fermented from varieties of rice that lend it sweetness. The mirin sold in food stores, or aji-mirin, is concocted from alcohol, water, salt and sweeteners; usually lower in alcohol, it is to real mirin what a cooking wine is to a fine varietal.
Sake makes a great substitute for mirin—already being rice wine takes it halfway to the finish line. Many kinds of sake, especially unfiltered, are sweet enough to substitute for mirin without any doctoring up. In the case of drier sake, a splash of apple or white grape juice or a pinch of sugar will make up for it.
It is not suggested to replace one for another. Although Shaoxing cooking wine and Mirin are all cooking wines, their traits and functions are not the same. If you don't have Mirin, the better replacement than cooking wine is rice wine with brown sugar in a ratio of 3:1 or grape wine with a little vinegar.
Mirin – a Japanese sweet cooking wine. If you use this, omit or reduce sugar called for in the recipe because Mirin is much sweeter than Chinese Cooking Wine.
Mirin is now recognized as a "seasoning" in Japan but in the past, it was enjoyed as a sweet, high-class alcoholic beverage. It was also drunk as a “sweet nourishing drink” that is effective in recovering from fatigue and preventing summer fatigue.
Mirin is not vinegar!
Finally, we come to mirin. Often spoken of in the same terms as rice vinegar but it is rice wine. A Japanese kind of alcohol with a sweet flavour. It is made by combining steamed glutinous rice, cultured rice (called koji) with a distilled rice liquor (or sake) that has a low alcohol content.
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.
Differences Between Sake & Mirin
Both are frequently used hand in hand in a recipe for Japanese cooking. One of the main differences is sake contains higher alcohol and lower sugar contents, while mirin has a higher sugar content and lower alcohol content.
Perfect for adding layered flavor to home-cooked Japanese food, cooking sauce or salad vinaigrette. A little goes a long way, and Mirin should be used sparingly in recipes so as to not overshadow other flavors.
Meaning of mirin in English
sweet Japanese wine made from rice, used in cooking: The fish had been marinated in mirin.
Generally, unopened Mirin can last up to one year if stored in a cool, dark place away from sunlight and heat. Once opened, Mirin should be refrigerated and consumed within six months.
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. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added.