Seasoning Effects
of Mirin
Mirin is not just for adding sweetness to dishes - it imparts a variety of culinary effects! Here we take a closer look at its unique functions.
When used in cooking, Mirin magically makes food more delicious.
Let’s uncover the secrets behind how Mirin transforms everyday meals.
Delicate and Mild Sweetness
Unlike sugar consisting solely of sucrose and having an intense sweetness, Mirin contains various sugars exhibiting a mild sweetness, such as glucose and oligosaccharides.
With the baseline for sweetness intensity of sucrose rated at 100, glucose has a sweetness intensity of 70, while oligosaccharides range from 30 to 40. Furthermore, the sweetness of Mirin has a longer duration than that of sugar or monomeric sugars.
Sugar Types in Mirin
In addition to glucose, Mirin contains
a variety of oligosaccharides
Sweetness Comparison
Between Mirin and Sugar
Mirin and sugar contain different types of sugars,
resulting in distinct sweetness intensity and duration.
Mirin has a long-lasting and
delicately refined sweetness
Complex Umami
Amino acids and peptides, the umami components, combine with a refined sweetness to create a rich, flavorful taste.
Luster and Glaze (Teri and Tsuya)
Cooking with mirin, which contains a variety of saccharides, makes dishes more likely to retain luster and a shiny glaze (teri and tsuya) than when cooking with sugar and sake.
What mirin component makes ingredients lustrous and glazed (teri and tsuya)?
Odor Removal
Mirin has an alcohol content of approximately 14%, similar to that of sake. The alcohol content removes odors from ingredients.
Physical Odor Removal
When cooking, alcohol with a lower boiling point than water (78.3℃) evaporates, removing the odor-causing components from meat and fish.
Scientific Odor Removal
Alcohol, saccharides, amino acids, and organic acids react with ingredients, altering the structure of odor-causing components.
Deep Flavor Infusion
Due to its small molecules, alcohol allows the sweetness and umami of mirin to quickly and evenly penetrate deep into ingredients.
An Experiment to Soak Potatoes in Red Food Coloring
From left: potatoes soaked in only water, water with sugar, and water with mirin.
The potatoes on the far right, soaked in water with mirin, most effectively absorbed the red color.
Preventing Food from Falling Apart During Cooking
Saccharides and alcohol help maintain the cellular structure of food, which preserves the appearance of the ingredients and locks in the flavor.
An Experiment to Boil
Potatoes for 30 Minutes
Compared to being boiled in only water, potatoes boiled in water with mirin better retain their cellular shape.
