Quote:
Originally Posted by DNSB
Perhaps he is drinking the mirin? "True" mirin is about 14% alcohol (think sweet rice wine). Most commonly, salt is added to make it undrinkable. Then there are the fake mirins.
I use salted mirin when doing fish since it enhances the flavour and reduces the fishy smell and is a heck of a lot cheaper and easier to find than true mirin.
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The salt is added to mirin to avoid alcohol tax, that it makes it undrinkable is secondary. Much of the mirin Japan exports is a concoction of non-fermented chemically enhanced fruit syrup… i.e. it's ersatz.
I use the unadulterated stuff. Not that hard to find in Sydney, but more expensive, definitely… it also has a distinct favour rather than just being a salty sweetener. I often add fish sauce and mirin to stir fries, noodles, ramen etc.
Stopped drinking alcohol of any kind 30+ years ago, decided I didn't like taste or effects. About two years later a neighbour offered me a beer on a very hot day. I said why not, and drank most of a 7 ounce glass. Took three days and half a bottle of Listerine to get rid of the revolting taste of stale beer. Not had a drink since.