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Sauce mirin

Japanese national cuisine has long belong to the category of ancient traditions of culinary art. It is believed that in order to cook dishes of this country, not enough to stick to the recipe or what is called “fill the hand” in the folding rolls. Japanese cuisine is a philosophy, which involves a special attitude to food and the observance of specific rituals. Probably this ancient magic food that is hidden in seemingly simple products, and attracting more and more fans from all over the world.

It should be said that the main priority in Japanese cuisine, as in the old days, and is currently the product use, which he can bring to human health. And almost all the lovers of Japanese dishes to celebrate a harmonious and balanced combination of the most unusual ingredients and flavors. This situation can be explained by the variety of sauces, seasonings and spices, which are available to the Japanese masters. With their help, the individual components are transformed into integral dish that no doubt can be called a culinary masterpiece.

The land of the Rising sun boasts not only rice dishes, seafood and seaweed, but another equally original product under the name mirin sauce. But first a little history. Approximately in the 15th and 16th centuries Japanese women received the right to drink sweet alcohol drink – wine mirin. A kind of “feminine” sake can be considered alcoholic rather conditionally, because its strength generally does not exceed 14 degrees. After a few centuries, a sweet wine quietly transformed into sauce and about since the early 19th century it was used for culinary purposes.

As well as soy sauce and Dashi (the base for the broth) sauce mirin is considered one of the “three pillars” on which rests the whole Japanese culinary tradition. The main feature of the mirin sauce lies in its composition – as well as the wine of the same name, the product is prepared on the basis of rice, alcohol, yeast and koji. However, unlike wine sauce have a strength of about 1%, while the classic drink usually reaches 14%. Initially, the sauce mirin was called Shin mirin which means “new” mirin. There are also drinks the SPI mirin (wine, salt), and hon mirin (true mirin).

Needless to say that the traditional mirin sauce harmonizes perfectly with almost any food used in Japanese cuisine. The delicate and slightly sweet taste and subtle flavor perfectly sets off and emphasizes flavor combinations that are considered traditional in Japan. A small alcohol content in the composition of the sauce mirin could have a beneficial impact on the dish as a whole. For example, the product is considered ideal for cooking fish with a strong smell. Very little sauce mirin easily cope with the situation and gives the finished dish a delicious flavor.

Traditional mirin sauce is used for marinating meat products, which in this case are particularly pleasant smell and a more juicy and soft texture. Add the sauce directly to the pan when roasting. Campari is a lot of other popular sauces. A vivid example of this is the teriyaki sauce. In most of Japanese salads made to add a light sauce of mirin, it is an indispensable ingredient for dishes of rice, noodles, miso soup, broths and other traditional dishes.