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Dec 24, 2004 08:36 AM

I have a recipe which calls for mirin but r/o

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which one should I buy? I hear that the one with 1% alcohol is inferior and may affect the dish, ahile the one with 14% is better. what is your opinion? which brand do you use and if i cannot find it what to substitute. thank you.

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  1. Are there brand names for the mirin? In my Japanese kitchen I have a "cult" mirin and it reads that the alcohol percentage is between 13.5 and 14% alcohol.

    When I lived in the north woods of Minnesota and had no access to mirin, I used sake and sugar. Not the same results (of course) but an acceptable alternative.

    Up your sake and add sugar to taste. If I could do this in Dent, Minnesota, you could do this ANYWHERE on the planet!

    Happy Eating!

    1. I usually use Kikkoman Aji-mirin, which is light. It's 8% alcohol. No complaints.

      It's available at Kam Man if you're in NYC.