GadgetGuy
(Formerly Shermie)
I'm thinking that it's probably an herb or a spice. I've never used it before, but I came across a recipe that calls for it. Can someone tell me, please? I guess that I can do without it if I can't find it. 
Mirin is a kind of rice wine, used a lot in Japanese cooking.
I buy a little bottle every couple of years, use it once, forget about it, find it a couple of years later, throw it out, then repeat the cycle.
I buy a little bottle every couple of years, use it once, forget about it, find it a couple of years later, throw it out, then repeat the cycle.
Yes, it is a form of rice wine. It tends to be on the sweet side. I have a bottle in the fridge that I use a few time a year. It is a Japanese flavor that I actually like.
GG, you shuld be able to find it in your local grocery store.
CD
GG, you shuld be able to find it in your local grocery store.
CD
GadgetGuy
(Formerly Shermie)
Sounds like it turns into vinegar if it's kept too long. I don't need it. I was just wondering what it was.No wonder the thread was moved to here! I didn't know what it was, or that it had anything to do with wine. I thought maybe that it was a herb.
Rocklobster
Forum GOD!
I like asian style stir fries so I use a bit of it to marinate my meat in it before frying it in the wok..along with other stuff..usully ginger and soy sauce and chiliMirin is a kind of rice wine, used a lot in Japanese cooking.
I buy a little bottle every couple of years, use it once, forget about it, find it a couple of years later, throw it out, then repeat the cycle.
FowlersFreeTime
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I think I had this discussion with flyinglentris, the Mirin I got at the supermarket has the flavor, but not the alcohol, will post a pic below. Traditionally its a rice wine intended for cooking and as stated above it tends to be on the sweeter side. I often use it in marinades for several Asian dishes.
^ commonly found in US supermarkets.
^ commonly found in US supermarkets.
medtran49
Forum GOD!
We have the above as well and it keeps a longggg time in the pantry.
garlichead
Veteran
Yep, hon mirin is the natural process that extracts the sweetness from the carbs in the rice through fermentation, or at least that's what I remember lol and aji mirin is sweetened with some kind of sugar and generally will have less alcohol or it could have none. It works pretty good for most applications.
This is my favorite miri...er, Mirren:
Vanity Fair
garlichead
Veteran
Yeah, she's awesome.
flyinglentris
Disabled and Retired Veteran
I'm thinking that it's probably an herb or a spice. I've never used it before, but I came across a recipe that calls for it. Can someone tell me, please? I guess that I can do without it if I can't find it.
As others have pointed out, it is a rice wine flavoring agent, similar to a sweetened sake, but with less alcohol. The stuff you buy in the grocery stores, rarely, is true mirin, as they do not include rice wine or sake, due to the alcohol content. So, unless you go to a Japanese source, you get a cheapo mirin substitute which is not mirin, but some fake.
Yes, and I was disappointed that the mirin I purchased was a fake substitute for mirin. The required alcohol ingredient in rice wine or sake makes the grocery store products not mirin, but some flunky fake. So, I have a whole bottle of the fake stuff, that I have to use up gradually and live with it.
flyinglentris
Disabled and Retired Veteran
garlichead
Veteran
That is another mirin substitute, apparently it has Japanese flavoring added, not sure what that is but I suspect it will be better than the aji.
flyinglentris
Disabled and Retired Veteran
It will be a while til I go after some real mirin, but for now, I have a couple bottles of sake and can tip some into this substitute I bought, when I use it. It's the best I'll be able to do.
GadgetGuy
(Formerly Shermie)
Probably because there is no alcohol in it.If you try to keep regular wine that long, it spoils & turns into vinegar!!
