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Mirin: Revision history

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30 December 2023

6 December 2023

  • curprev 08:5008:50, 6 December 2023‎ FoodBookSysop talk contribs‎ 1,015 bytes +1,015‎ Created page with "Mirin (味醂 or みりん, Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.[1] The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is hon mirin (literally: true mirin),[2] whic..."
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