FOOD & DRINK Japanese Food Glossary
Japanese Food Glossary
There are 18 entries in this glossary.M
| Term | Definition |
|---|---|
| Mirin |
Mirin is a Japanese sweet cooking wine usually consisting of 40%–50% sugar. It is a type of rice wine similar to sake, but with a lower alcohol content. There are three general types. The first is hon mirin (lit. true mirin), which contains alcohol. The second is shio mirin, which contains alcohol as well as 1.5% salt. The third is shin mirin (lit. new mirin), or mirin-fu chomiryo (lit. mirin-like seasoning), which contains less than 1% alcohol yet retains the same flavor. |
| Miso |
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. Miso is still very widely used in Japan, both in traditional and modern cooking. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available. |