Qu'est-ce que le/la/l'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"
Quel goût a le/la/l'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.
Valeurs nutritionnelles
Per 1 tbspLe secret du chef
For a deeper glaze and less alcohol burn, add mirin earlier in cooking to allow alcohol to evaporate, concentrating its sweetness and umami.
Substituts & Proportions pour Mirin
Le meilleur substitut pour le/la/l'Mirin est Sake + Sugar, à utiliser dans un rapport de 1:1 with 1/4 part sugar. Best for balancing sweetness and alcohol, but less viscous.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Sake + Sugar Meilleur | 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. |
Quels accords culinaires avec le/la/l'Mirin ?
Questions fréquentes
Quel goût a le Mirin ?
Sweet, Umami, Slightly Tangy Sweet, Fermented Rice, Alcohol
Quel est un bon substitut pour Mirin ?
Le meilleur substitut est Sake + Sugar (1:1 with 1/4 part sugar). Best for balancing sweetness and alcohol, but less viscous.
