Mirin (味醂, みりん) is a common ingredient (or stuff) in Japanese cooking.
The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago.[1] It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling.[1] In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake.[2] Sweetness comes from its brewing process.[2][3]
The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead.[4] It is 40%–50% sugar.[5] Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less alcohol.[6][2]
In Kansai style cooking, mirin is boiled for a short time. This removes some of the alcohol. Kansai-style boiled mirin is called nikiri mirin (煮切り味醂).[7]But usually it is boiled enough to take alcohl away in cooking.
Mirin is used in teriyaki sauce, too.[8]Mirin is popular and widely used for Japanese dishes.[9]
これらのお酒は腐敗しやすかったので、腐敗防止策として焼酎が加えられました。
熟成時に約14% 程度のアルコール分があるので,酵母菌によるアルコール発酵や雑菌の繁殖が抑えられている。