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Mirin

El mirin es un líquido de color ambarino, intensamente dulce, que se elabora a partir del sake destilado, pero, diferencia de este, el mirin sólo se utiliza para cocinar, aportando un dulzor suave y un ligero aroma a sake, además de brillo. Lo vemos nombrar en muchas recetas japonesas, ya que el mirin es un ingrediente fundamental en muchas preparaciones de la cocina nipona. Si buscamos una equivalencia con los usos occidentales, podríamos decir que es algo así como nuestro vino de cocina, aunque algo más dulce y con una base muy diferente. El mirín es usado para añadir un toque de sabor al pescado a la brasa o para eliminar el sabor a pescado. Una pequeña cantidad de azúcar y salsa de soja es usada para hacer salsa o aderezo. Los tomates cherry o ajies dulces sumergidos en mirín y hervidos por 3 minutos quedan deliciosos.