Quote:
Originally Posted by BetterRed
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.
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I find that in cooking, the salted mirin works as well as the unsalted as long as I remember not to add any salt. The flavour in the brand I use does not seem to differ between the unsalted and salted version unlike the pricing.