O Que É 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"
Qual o Sabor de 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.
Informação Nutricional
Per 1 tbspSegredo do Chef
For a deeper glaze and less alcohol burn, add mirin earlier in cooking to allow alcohol to evaporate, concentrating its sweetness and umami.
Substitutos e Proporções de Mirin
O melhor substituto para Mirin é Sake + Sugar, usado na proporção de 1:1 with 1/4 part sugar. Best for balancing sweetness and alcohol, but less viscous.
| Substituto | Proporção | Melhor para |
|---|---|---|
| Sake + Sugar Melhor | 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. |
O Que Combina Bem Com Mirin?
Perguntas frequentes
Qual o sabor de Mirin?
Sweet, Umami, Slightly Tangy Sweet, Fermented Rice, Alcohol
Qual é um bom substituto para Mirin?
O melhor substituto é Sake + Sugar (1:1 with 1/4 part sugar). Best for balancing sweetness and alcohol, but less viscous.