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Duvel

Duvel

5 minutes ago, ElsieD said:

Can someone please tell me when a recipe calls for mirin, and mirin is all it says, is it calling for the sweetened stuff or the unsweetened?  


Actually, all mirin is sweet. It is similar to a sweet sake, where part of the starches have been converted into sugars. This can happen naturally (and the sugars undergo subsequent alcoholic fermentation) to produce hon-mirin.

You can cut the process short, add alcohol and sugars (HFCS if you are unlucky), and get aji-mirin or mirin-fu, which tastes very “one-dimensional”, yet has the sweetness of regular mirin.

So you can use any mirin type in cooking in light of the sweetness, adjusting a bit for your taste, of course...

Duvel

Duvel

1 minute ago, ElsieD said:

Can someone please tell me when a recipe calls for mirin, and mirin is all it says, is it calling for the sweetened stuff or the unsweetened?  


Actually, all mirin is sweet. It is similar to a sweet sake, where part of the starches have been converted into sugars. This can happen naturally (and the sugars undergo subsequent alcoholic fermentation) to produce hon-mirin.

You can cut the process short, add alcohol and sugars (HFCS if you are unlucky), and get aji-mirin or mirin-fu, which tastes very “one-dimensional”, yet has the sweetness of regular mirin.

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