Crossword Solver > found answer > MIRIN

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mirin

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The answer MIRIN has 1 possible clue(s) in existing crosswords.

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The word MIRIN is VALID in some board games. Check MIRIN in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of mirin in various dictionaries:

A sweetened Japanese rice wine used especially in cooking.

noun - a sweet Japanese cooking wine

MIRIN - Mirin ( or ) [mii] is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content a...

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Possible Crossword Clues
Rice wine used in Japanese cookery

Last Seen in these Crosswords & Puzzles
Apr 7 2009 The Guardian - Quick crossword

Possible Dictionary Clues
A sweet Japanese rice wine used especially in cooking.

Geographic Matches
Mirin, Gjirokaster, ALBANIA

Mirin description
Mirin ( or ) [mii] is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. * Three types of mirin are common. The first is hon mirin (literally: true mirin), which contains about 14% alcohol and is produced by a 40- to 60-day mashing (saccharification) process. The second is shio mirin, which contains alcohol as low as 1.5% to avoid alcohol tax. The third is shin mirin (literally: new mirin), or mirin-fu chomiryo (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. * In the Edo period, mirin was consumed as amazake. O-toso, traditionally consumed on Shgatsu, can be made by soaking a spice mixture in mirin.In the Kansai style of cooking, mirin is briefly boiled be

Mirin description

Mirin ( or ) [mii] is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.
* Three types of mirin are common. The first is hon mirin (literally: true mirin), which contains about 14% alcohol and is produced by a 40- to 60-day mashing (saccharification) process. The second is shio mirin, which contains alcohol as low as 1.5% to avoid alcohol tax. The third is shin mirin (literally: new mirin), or mirin-fu chomiryo (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor.
* In the Edo period, mirin was consumed as amazake. O-toso, traditionally consumed on Shgatsu, can be made by soaking a spice mixture in mirin.In the Kansai style of cooking, mirin is briefly boiled be

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