If you like to cook Asian-inspired dishes, especially Japanese, you have undoubtedly seen some ingredients you may not have in your pantry. These might include mirin, rice vinegar and sake. What these ingredients are, how they differ, and how best to use them is the subject of this Cooking Tip.
Mirin
- This is also known as sweet rice wine. It is made with steamed glutinous rice, koji, and a distilled rice liquor with a low alcohol content.
- Koji is steamed rice inoculated with koji mold, a fungus used for various culinary purposes, which is then allowed to ferment. It starts the fermentation process when added to ingredients like soybeans, rice, or wheat grains. This fermentation process can last anywhere from two months to many years
- The liquor is known as ‘shochu’. It is most commonly made with sweet potato, barley, rice, buckwheat and sugar cane.
- The sweet flavor comes from the starch in the rice being converted into glucose.
- Mirin has an alcohol content of around 14% and contains 10 to 45% sugar.
- Mirin is somewhat comparable to the flavor of dry sherry.
- It is similar to sake but has a lower alcohol content and more sweetness.
Types of mirin
- Hon-mirin
- This type is termed “true mirin” or “genuine mirin.” It is the most traditional kind of mirin and has about a 15% alcohol content with no added sugar. Other types of mirin tend to use sake rather than shochu. Testing has shown it is worth seeking this out if mirin is a main ingredient due to its superior and more complex flavor.
- All sources agree that hon mirin is the authentic type. How the other types are categorized varies by source.
- True hon mirin will be challenging to find in stores, but you can seek it out in specialty stores or online.
- Mirin-fu chomiyro (shin mirin)
- This means “mirin-style seasoning”. It has no or very little alcohol and abundant added sweeteners. Another name you will commonly see is “Aji-mirin.” This translates to “flavor of mirin” and is less expensive due to the processing. It has added sugar and only about 8% alcohol. This type has a lower alcohol content and a sweeter flavor. It is made with water, rice, salt, alcohol, and corn syrup.
- Shio-mirin (salt mirin)
- This one is the saltiest due to salt added during fermentation, but it still has the typical sweetness.
Uses
- When you want to add a bit of sweetness to the dish. Use restraint, though, so you do not overpower your dish with sweetness.
- To add umami and more depth of flavor.
- To add shine to your dish. The sugar in mirin can give your food a mild shininess, such as when used with a teriyaki or other sauces.
- To eliminate certain smells. As the mirin is heated and the alcohol starts to evaporate, it can take the odor of fish or meat with it.
- Helps to tenderize meat.
Recommended brands
- Kikkoman manjo premium hon mirin sweet rice wine seasoning
- Fukuraiyun traditionally brewed hon mirin sweet rice wine
- Takar hon mirin sweet rice wine (Note that some from this brand use sake rather than shochu.)
Substitutes
- Rice vinegar – this can be used in a pinch, but it may be too acidic and bitter because it is vinegar.
- Sherry in equal amounts.
- Marsala wine.
- Add one teaspoon of sugar to one tablespoon of white wine or sake for every tablespoon of mirin.
Rice Vinegar (or rice wine vinegar)
- This is a type of vinegar that is made by fermenting rice. It is usually milder than the typical vinegar we have in our pantries.
- Japanese and Chinese rice vinegars are different. Japanese is white in color and mild in flavor. Chinese can be red, black, or white depending on the rice variety used, and it has a more robust, sharper flavor.
Types of rice vinegar
- White rice vinegar
- This is the most common type.
- It is clear to yellow in color.
- Brown rice vinegar
- It is light to dark brown in color.
- It is made from unpolished brown rice.
- It can be used interchangeably with white.
- Black rice vinegar – often used as an umami dipping sauce
- It is deeper in color and flavor.
- It is made from black glutinous rice and other grains.
- The flavor is somewhat smoky.
- It is often used in Chinese stir-fries, dipping sauces, and as a condiment.
- Red rice vinegar
- It is made from red yeast rice (a fermented rice) and sometimes barley and sorghum,
- The flavor is sweet, tart, and salty.
- It is often used in Chinese seafood dishes and dipping sauces.
- Seasoned rice vinegar
- This is white rice vinegar with added sugar and salt.
- It is used to season rice for sushi and is also good in salad dressings.
Differences between mirin and rice vinegar
- Alcohol content
- Mirin is a cooking wine with an alcohol content between 8% and 15%.
- Rice vinegar contains no alcohol.
- Aging
- Rice vinegar is aged more than mirin, giving it more umami.
- Uses
- Use mirin when you want a bit of sweetness.
- Use wine vinegar for more umami.
Substitutes
- Other vinegars, such as apple cider or white wine vinegar. Use equal amounts, but add ¼ teaspoon of sugar.
Uses
- Seasoned rice vinegar is classic with sushi rice.
- Noodle dishes
- Fried rice
- Dressings
- Pickled dishes
- Marinades and chili sauce.
Sake
- This is a Japanese alcoholic beverage made from four ingredients – rice, water, yeast and koji (a mold.)
- It uses a particular type of rice called Sakamai.
- It is made through a brewing process similar to beer. The rice starch is converted to sugars, which ferment into alcohol by yeast.
- Use in your cooking as you would wine.
Substitutes
- Dry Sherry
- Chinese rice wine
- White wine
- Dry vermouth
Sushi vinegar
- Also known as awase-zu, which means combined vinegar.
- Sushi vinegar is not a different vinegar but is rice vinegar to which sugar and salt has been added.
- It can be bought ready-made, or you can make your own.
Those are some of the most common Japanese condiments that you will use not only in Japanese cooking but in many Asian dishes. Now that you know the differences and how to use them, I hope you experiment with making some wonderful dishes!
Culinary Journeys, LLC 