Mirin

Mirin is an essential ingredient in Japanese cuisine, both traditional and modern: omelets, the hot pot "oden" and broths for sukiyaki, ramen, and udon, teriyaki and ponzu sauces… This sweet sake, once consumed for New Year's Day, is absolutely everywhere. It must be said that its four main properties are quite desirable: mirin sweetens, enhances, protects, and beautifies all at once.

First property: to sweeten. Certainly, this seems logical as traditional mirin is naturally sweet. However, good quality mirin also has a characteristic, rich, and deep flavor. This brings us to its second property: to enhance.

Mirin is derived from the fermentation of rice by a small fungus called "koji," which the Japanese elected in 2006 as the "national mold" due to its indispensable role in the production of sake, miso, and sake. Under the right conditions, koji fermentation produces amino acids that "give flavor" to foods. These amino acids are present in mirin, which can therefore be described as a "natural flavor enhancer."

Third quality, to protect: since it is not at all afraid of heat, mirin keeps meats, fish, and vegetables tender and juicy during intense or prolonged cooking. This is why it is found in glazing sauces, notably "teriyaki" for meat skewers or baked salmon, and "dengaku" for the famous Japanese roasted eggplants.

Ultimate quality, directly related to the third: to enhance. Indeed, mirin-based sauces give a shiny and appetizing appearance to food. With a little practice, one can easily recognize this characteristic "sparkle"... To summarize, we say it again: mirin is essential.