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| mirin - www.healthnote25.com |
Mirin (味 醂, み り ん) is a kitchen spice for Japanese cuisine in the
form of yellow alcohol, sweet taste, contains 40% -50% sugar and 14% alcohol.
Mirin is used
in Japanese cuisine processed by nimono (boiled with soy sauce and dashi) and
mixed for various sauces, such as sauce for kabayaki (tare), soba for soba (soba-tsuyu),
sauce for tempura (tentsuyu) and sauce teriyaki.
Alcohol
content in the mirin can relieve fishy fish and reduce the risk of crushed
cooked food. The sugar content of the mirin is used to increase the sweetness
of cooked food, make shiny ingredients cooked the way teriyaki and add fragrant
cuisine.
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