Japanese traditional mirin: the sweet cooking saké

The Mirin is a typical Japanese seasoning for anyone who is interested in Nippone gastronomy. Often described as a rice wine or a liquorous rice alcohol, this condiment is one of the pillars of the Japanese ingredients (see here). Genuine essentials of Asian cuisine, it brings a sweet taste and an incredible depth of flavor to your preparations. Very used in the professional kitchen, the traditional mirin is the secret of the chefs to balance the salty dishes, bring brilliance and sublimate the umami. Discover our selection of excellence imported directly from the best breweries of Japan.

What is the honin Hon Mirin?

To understand this ingredient, you have to analyze the traditional mirin ingredients. The real mirin, officially called Hon Mirin (or Honmirin), is the result of a natural and slow fermentation.

It consists of three noble elements: steam-cooked glutinous rice, Koji rice (the ferment Aspergillus Oryzae) and shochu (Japanese spirits) or highly alcoholic water. During the maturation, the Koji enzymes transform the starch of the rice into complex sugars, naturally creating this sweet taste without any addition of industrial sugar. This type of rice wine typically around 14% of alcohol. This is what fundamentally differentiates it from a simple cooking saké, the latter being much less sweet and dry.

Hon Mirin vs Mirin-Fu: Fuck the imitations!

Shin Mirin (or typical supermarketosing mirin) is made rapidly by mixing liquid sugar with various additives. If it is cheaper, it offers any of the benefits of the mirin or the texture effect of the traditional product.

Why use mirin? 3 magic culinary properties

• The effect of lacquering and brilliance: Natural sugars allow you to shine your meat and fish. It's the flagship ingredient for a real house teriyaki sauce.
• The removal of bad smells: Thanks to its alcoholic aroma, it neutralizes the strong smell of raw fish or strong meats during a periodic dish.
• Keeping the ingredients: Alcohol contained in the mirin firms the proteins and prevents the flesh from disintegrating to cooking, while facilitating the absorption of flavors.

The Chief Council: Mix a tablespoon of miso, a spoon of mirin and a saké teaspoon to get a perfect marinade, ideal for ice aubergines or crunchy vegetables.

The art of fermentation: the excellence of our brewers

The gastronomic culture in Japan requires patience. The secret of our range lies in ripening time. Our craftsmen leave the rice ferment slowly, many months or even years for some exceptional cuvées.

The true Mirin does not manufacture in the factory in a few hours. This is the time that turns starch into this golden elixir with amber highlights.

Frequently Asked Questions (FAQ) on the mirin

How to replace the mirin in cooking?

The best alternative is sweet white wine or dry wine with sugar. The sweet saké can also be suitable. Without alcohol, use white grape juice with a touch of vinegar.

Is there alcohol in the mirin?

Yes, Hon Mirin contains about 14% of alcohol from fermentation, which evaporates to cooking. Imitations contain less than 1%.

Is the mirin halal?

Hon Mirin is not generally considered halal because of its alcohol content. Alternative alternatives exist.

What is the difference between the saké and the mirin?

The saké is intended for consumption with little sugar, while the mirin is designed for cooking, with a high sugar level and a syrupy texture.

Should the mirin be preserved in the refrigerator?

Hon Mirin can be kept at room temperature. Imitations often have to be refrigerated after opening.

Does the Mirin contain gluten?

No, the traditional mirin is naturally gluten free.

Can I use the mirin in desserts?

Yes, it brings a sweet touch and original umami to desserts, coulis or syrups.