Mirin: The Secret Ingredient in Japanese Food
Mirin is a traditional condiment that plays a vital role in Japanese food. Known for its unique sweetness and deep Umami flavor, it adds a distinctive taste to dishes, balancing and enhancing their flavor profile. But with different types of mirin available, how do you choose the best one for your cooking? Let’s explore the world of Mirin!
Mirin 101
Mirin is a fermented condiment made from rice, rice koji; a type of mold used in fermentation, and distilled spirits (or alcohol). It can be categorized into three main types:
1. Hon Mirin (True Mirin)
Hon Mirin is the most common type, with an alcohol content of around 14%. Its natural sweetness and deep richness make it the gold standard of mirin. Once you try Hon Mirin, it’s hard to substitute it with anything else—it truly is that good!
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