Sake Vs. Mirin: What’s The Difference?
Japanese cuisine is renowned worldwide for its delicate flavors and emphasis on highlighting the natural taste of ingredients. The foundation of these flavors lies in a variety of seasonings. Among them, “mirin” and “sake” are essential alcoholic seasonings, but their differences can be confusing for those unfamiliar with Japanese cooking. By understanding these two seasonings in depth, you can further appreciate the richness of Japanese cuisine.
What is Mirin? The Magic of Sweetness and Glaze
Mirin is a sweet seasoning made from glutinous rice, rice koji (a type of mold used in fermentation), and shochu (or brewing alcohol). Its history dates back to the Warring States period, when it was consumed as a sweet alcoholic beverage. In the Edo period, its use as a seasoning spread, and it continues to be used today.
There are three main types of mirin:
Hon Mirin: With an alcohol content of around 14%, it is made using traditional methods. It features an elegant sweetness and rich flavor, and is used in a wide range of dishes such as simmered dishes, grilled dishes, and teriyaki.
Mirin-fu Chomiryo (Mirin-like Seasoning): With an alcohol content of less than 1%, this is made to resemble mirin by adding corn syrup and sweeteners. It’s convenient because it doesn’t require the step of evaporating the alcohol.
Happo-chomiryo (fermented seasoning – mirin type) : The alcohol content is similar or a bit lower than that of “Hon Mirin”, but salt is added to make it undrinkable. Since it is not subject to liquor tax, it is relatively inexpensive.
The main roles of mirin are to bring the following effects to dishes:
Elegant Sweetness: It adds a mellow and refined sweetness that is more subtle than sugar.
Glaze and Sheen: When heated, it gives dishes a beautiful glaze and sheen.
Odor Elimination: It eliminates the odor of fish and meat, improving their flavor.
Prevents Simmering Breakage: It prevents ingredients from falling apart when simmered, keeping their shape intact.
Enhances umami: It enhance the umami taste of original ingredient and unify the taste of the dish.
What is Sake? The Versatile Player that Adds Depth to Dishes
The “sake” referred to here is Japanese sake (seishu). It is made from rice, rice koji, and water, and is fermented. Sake has long been used in Shinto rituals and celebrations, and is deeply connected to Japanese culture.
There are various types of Japanese sake, but the one mainly used in cooking is called “ryorishu” (cooking sake).
Ryorishu (Cooking Sake): This is Japanese sake specifically made for cooking. It often contains added salt, making it unsuitable for drinking (undrinkable). This removes it from the category of alcoholic beverages under the Liquor Tax Law, making it relatively inexpensive.
Regular Sake / Seishu (Junmai-shu, etc.): Japanese sake that is also delicious for drinking can be used in cooking. It has a richer flavor than cooking sake, resulting in a more authentic taste. In particular, Junmai-shu (pure rice sake) has a concentrated umami flavor of rice, which adds depth to dishes.
The main roles of sake are to bring the following effects to dishes:
Umami and Richness: Umami components such as amino acids add depth and richness to dishes.
Odor Elimination: It eliminates the odor of fish and meat, improving their flavor.
Softens Ingredients: Alcohol softens the fibers of ingredients, improving their texture.
Flavoring: The unique aroma of Japanese sake enhances the flavor of dishes.
The Difference Between Sake and Mirin: Sweetness and Roles
Both sake and mirin are alcoholic seasonings, but the biggest difference is their “sweetness.” Mirin contains a lot of sugar and has a strong sweetness, while sake has almost no sweetness (some types of Japanese sake may have a slight sweetness).
Because of this difference in sweetness, their roles in cooking also differ.
Mirin: Its main roles are to add sweetness, glaze, and sheen. It is used in dishes where you want to utilize sweetness and glaze, such as simmered dishes and teriyaki.
Sake: Its main roles are to deepen umami, richness, and flavor. It is used in a wide range of dishes, such as simmered dishes, grilled dishes, stir-fried dishes, and soups.
You can use either one alone, but combining both can create a more complex and profound flavor. For example, when making simmered dishes, it is common to use sake to remove the odor of the ingredients and bring out their umami, and then add mirin to add sweetness and glaze.
Conclusion
Mirin and sake are indispensable seasonings in Japanese cuisine. By understanding their characteristics and roles and using them properly, you can significantly improve your cooking skills. We encourage you to try using these seasonings to create authentic Japanese dishes.
