Was ist Mirin?
A sweet, golden Japanese rice wine essential for imparting umami, glaze, and subtle sweetness to a wide range of dishes.
"The Japanese Culinary Secret"
Wie schmeckt Mirin?
Sweet, Umami, Slightly Tangy
- Taste
- Sweet, Umami, Slightly Salty
- Texture
- Viscous, Liquid
- Aroma
- Sweet, Fermented Rice, Alcohol
- Acidity
- Low
Technical Metrics
Science Fact
Typically contains 10-14% alcohol by volume, along with a high sugar content.
Storage Tip
Store in a cool, dark place, preferably refrigerated after opening to maintain quality.
Usage Tip
Essential for balancing saltiness and adding a beautiful sheen to Japanese dishes.
Nährwertangaben
Per 1 tbspGeheimtipp des Chefs
For a deeper glaze and less alcohol burn, add mirin earlier in cooking to allow alcohol to evaporate, concentrating its sweetness and umami.
Mirin Ersatz & Verhältnisse
Der beste Ersatz für Mirin ist Sake + Sugar, verwendet im Verhältnis 1:1 with 1/4 part sugar. Best for balancing sweetness and alcohol, but less viscous.
| Ersatz | Verhältnis | Am besten geeignet für |
|---|---|---|
| Sake + Sugar Am besten | 1:1 with 1/4 part sugar | Best for balancing sweetness and alcohol, but less viscous. |
| Dry Sherry + Sugar | 1:1 with 1/4 part sugar | Good for savory dishes, similar flavor profile, less authentic. |
| Rice Vinegar + Sugar | 1:1 with 1/2 part sugar | Adds sweetness and acidity, lacks umami and alcohol depth. |
| White Grape Juice + Lemon Juice | 1:1 with a splash of lemon | Non-alcoholic option for sweetness and slight acidity. |
Womit passt Mirin gut zusammen?
Häufig gestellte Fragen
Wie schmeckt Mirin?
Sweet, Umami, Slightly Tangy Sweet, Fermented Rice, Alcohol
Was ist ein guter Ersatz für Mirin?
Der beste Ersatz ist Sake + Sugar (1:1 with 1/4 part sugar). Best for balancing sweetness and alcohol, but less viscous.