MIRIN - ONE KIND OF ALCOHOL IS SEEN TO BE AN IMPORTANT IN JAPANESE MEALS!!!

In Japan, people pay closed attention to raw materials and spices made from nature. They do not like to have too much sugar in their meals, so natural flavors are preferred over synthetic sweetness.
Thus, in order not to use composite materials, but it still taste delicious, the Japanese use Mirin.

Mirin is a special spice used to prepare dishes of Japanese cuisine. Mirin is actually a Japanese rice wine but it has a lower alcohol content and a higher sugar content than regular rice wine, so it tastes sweeter than regular wine.

Just like Sake, Mirin is naturally fermented but with very low alcohol content, only about 40 percent is 50 percent sugar and 14 to 17 percent alcohol.

In Japanese cuisine, the Japanese often use Mirin Alcohol to create a sweet, delicate and polished taste for the dish, making the food color eye-catching and not crushed when cooked.

In addition, Mirin also help fish deodorant, a catalyst to help food penetrate deeper spices, adding flavor to delicious dishes.

Now that you have one of the golden secrets that make Japanese food well-tasted !!!