Rather than clutter up @SheilaAnn's team cook thread. As I have dabbled in Asian cooking, have come to find the differences in these products intriguing, and complicated by availability issues.
Kenji, in The Wok, page 20, has a concise description. He says Mirin has more alcohol, and is sweeter than Sake. I grant the latter, but Wikipedia and other search sources suggest that Mirin has less alcohol. I think that they are roughly the same, within a point or two.
Henceforth, will be using drinking grade Shaoxing and true Hon mirin, both of which are available here. I have 2 different bottles of Shaoxing drinking wine. Both very similar, one being a bit lighter/brighter than the other. Huang Chiew Rice wine (lighter} and Shao Xing Hua Tiao.
As to Mirin, also 2 bottles, as yet unopened. The Eden brand ingredients are rice, water, sea salt, and Koji, the fermentation agent. From Japan.
The other ia Takara Mirin, described as a gourmet seasoning sake. Ingredients are sake brewed with premium rice from the Sacramento Valley, California, Koji, and yeast. Alcohol by volume is 12%. The label says that Takara has been making mirin for 170 years.and is the #1 brand in Japan. This bottle was produced in the US by Takara Sake USA.
I have gone down the rabbit holes on rapeseed and olive oils, as well as balsamic vinegar. This must be next.
Anyone with experience, observations, preferences?
Kenji, in The Wok, page 20, has a concise description. He says Mirin has more alcohol, and is sweeter than Sake. I grant the latter, but Wikipedia and other search sources suggest that Mirin has less alcohol. I think that they are roughly the same, within a point or two.
Henceforth, will be using drinking grade Shaoxing and true Hon mirin, both of which are available here. I have 2 different bottles of Shaoxing drinking wine. Both very similar, one being a bit lighter/brighter than the other. Huang Chiew Rice wine (lighter} and Shao Xing Hua Tiao.
As to Mirin, also 2 bottles, as yet unopened. The Eden brand ingredients are rice, water, sea salt, and Koji, the fermentation agent. From Japan.
The other ia Takara Mirin, described as a gourmet seasoning sake. Ingredients are sake brewed with premium rice from the Sacramento Valley, California, Koji, and yeast. Alcohol by volume is 12%. The label says that Takara has been making mirin for 170 years.and is the #1 brand in Japan. This bottle was produced in the US by Takara Sake USA.
I have gone down the rabbit holes on rapeseed and olive oils, as well as balsamic vinegar. This must be next.
Anyone with experience, observations, preferences?
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