Practice JLPTMeaning
味醂 (みりん, Mirin) is Mirin — a Japanese food (ingredients, spices garnish dips sauces).
What is Mirin?
Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Three types of mirin are common: Hon mirin[?] , which contains about 14% alcohol. Shio mirin[?] , which contains alcohol as low as 1.5% to avoid the alcohol tax. Shin mirin or mirin-fu[?] chomiryo , which contains less than 1% alcohol, yet retains the same flavor. In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate ( nikiri mirin ), while in the Kantō regional style, the mirin is used untreated. Mirin is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, however, as its flavor is quite strong. It is sometimes used to accompany sushi. Mirin is used in teriyaki sauce. Mirin is also used to make other sauces: Kabayaki sauce (eel sauce): mirin , soy sauce, eel or fish bones Nikiri sauce: soy sauce, dashi , mirin , sake, in a ratio of 10:2:1:1 Sushi su (sushi rice vinaigrette): rice wine vinegar, sugar, nikiri mirin sauce