The Unique Appeal of Traditional Mirin
Maho Tanabe
Mirin is often used as a sweetener, in addition to, or substituting sugar, but it also has a complex and deep flavor and aroma unique to fermented seasonings. This humble liquid can be used in a variety of cooking applications and is said to even have a range of health benefits.
Mirin began its life as a drinkable sake, a means of relieving fatigue, and as a seasoning.
Traditional mirin, or “hon-mirin,” can be applied in the making of sweets, in addition to its other cooking uses, and its complex and appealing flavors deserve attention the world over. There are many different types of mirin available at retailers in Japan and global specialty stores, but hon-mirin occupies a special space. Here are a few reasons hon-mirin may just be the perfect condiment for your kitchen.
Mild sweetness and depth of flavor provided by rice
Friendly for the gut biome
Lower GI value prevents blood glucose spikes
*The figure of 15 is before heating. There is no data on the GI value of mirin after heating, and it is expected to be higher than 15 because of the increased sweetness of heated mirin. Even so, it is believed to be less stressful on the body than white sugar.
Fatigue-relieving effects
Hon-mirin has been enjoyed as a drinkable infusion beverage throughout history; especially as a means of relieving fatigue and preventing summer heat exhaustion. Traditional hon-mirin is rich in 17 kinds of amino acids, which repair broken tissues and are said to help energize the body.
Plentiful antioxidants
Traditional mirin is made by storing it in an aging process. During this long storage period, the color of mirin becomes darker due to the Maillard reaction, and it studies confirm that the antioxidant effect increases in proportion to the degree of coloration.
(Source: Journal of the Japan Brewers Association)
Last year, this type of mirin was even used in chocolates by a famous chocolatier!
Long-aged koko mirin is a rare type of mirin with a brandy-like aroma and color that can be enjoyed as a liqueur or used in high-quality sweets and French cuisine. It’s reminiscent of a dessert wine and is a perfect drink to pour over vanilla ice cream or to make a sweet cocktail with.
Shiro mirin and koko mirin are rare among the types of traditional mirin, but are worth seeking out for fermentation lovers.
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