Mirin
Mirin
Mirin (/miːˈrɪn/; from Japanese: みりん) is a type of rice wine 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. The alcohol content is further lowered when the sake is used in cooking.
Etymology
The term "mirin" comes from the Japanese word "mirin" (みりん), which is derived from "miru" (見る), meaning "to look at", and "rin" (倫), meaning "ethics". The exact etymology is unclear, but it is believed to be related to the clear, bright appearance of the liquid.
Usage
Mirin is used in Japanese cuisine to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, however, as its flavor is quite strong. It can also be used as a marinade to flavor and tenderize.
Related Terms
- Sake: A Japanese rice wine used in cooking.
- Rice Wine: An alcoholic beverage made from rice.
- Japanese Cuisine: The traditional foods of Japan.
- Marinade: A sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it.
External links
- Medical encyclopedia article on Mirin
- Wikipedia's article - Mirin
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