Collection: Mirin and kitchen sake

THE mirin and the kitchen sake are both basic ingredients in Japanese cuisine, but they differ in their composition and use. The Mirin is a sweet rice wine, often used to add a soft and shiny touch to the dishes, while the kitchen sake, less sweet and more alcoholic, is used to deglaze, soften the meats and add depth to the sauces.

THE mirin is often used to sweeten and give shine to sauces like Teriyaki, or to season dishes like Sukiyaki. THE kitchen sake, on the other hand, is used to marinate meats, neutralize fish odors, and add a subtle Umami flavor to a variety of dishes.

Yes, it is possible to replace the mirin or the kitchen sake by other ingredients. For example, to replace the mirin, you can use soft white wine mixed with a little sugar. The kitchen sake can be replaced by a dry white wine, although the flavor is not exactly the same.

THE mirin is a Japanese rice -based condiment, slightly sweet, and containing a low alcohol content. It is used to bring softness and shine to many dishes.

There are three main types of mirin : THE Hon Mirin (True Mirin), which contains about 14% alcohol; THE Mirin-fu Chomiryo (Mirin style), which has a low alcohol content; and the Shio Mirin (Mirin Salé), which contains salt and is used to bypass alcohol laws.

To choose a good mirin, opt for Hon Mirin, made from natural ingredients without additives. It should have a golden color, a slightly syrupy texture, and a balanced flavor between sweet and umami.

THE kitchen sake is a variant of sake specifically intended for cooking. He has a slightly lower alcohol content than the sake to drink and is often less refined.

THE kitchen sake is often cheaper and sometimes contains salt or other additives to prevent it from being drunk. THE sake to drink, as for it, is purer, more refined, and is intended to be tasted as a drink.

It is not recommended to use kitchen sake To make cocktails because of its lower quality and its less refined flavor. For cocktails, opt for a better quality drinking sake.

THE mirin Go well with foods such as fish, vegetables, and grilled meats. It is particularly used in dishes like Teriyaki, Nimono (simmered dishes), and Sukiyaki.

THE kitchen sake is ideal for marinating meats, as it helps soften the fibers while adding a subtle flavor. For a simple marinade, mix the sake with soy sauce, garlic, and ginger.

A dish cooked with mirin will have a softer and slightly sweet flavor, with a beautiful shine, while a baked dish with kitchen sake will have a more neutral, dry flavor, with a slight touch of Umami.

THE mirin and the kitchen sake should be kept in a fresh and dark place, protected from direct light. After opening, it is better to keep them in the refrigerator to preserve their flavor.