¿Qué es 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"
¿A qué sabe 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.
Información Nutricional
Per 1 tbspEl Secreto del Chef
For a deeper glaze and less alcohol burn, add mirin earlier in cooking to allow alcohol to evaporate, concentrating its sweetness and umami.
Sustitutos y Proporciones de Mirin
El mejor sustituto para Mirin es Sake + Sugar, usado en una proporción de 1:1 with 1/4 part sugar. Best for balancing sweetness and alcohol, but less viscous.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Sake + Sugar Mejor | 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. |
¿Con Qué Combina Bien Mirin?
Preguntas frecuentes
¿A qué sabe Mirin?
Sweet, Umami, Slightly Tangy Sweet, Fermented Rice, Alcohol
¿Cuál es un buen sustituto para Mirin?
El mejor sustituto es Sake + Sugar (1:1 with 1/4 part sugar). Best for balancing sweetness and alcohol, but less viscous.