If you don't have any, you can use cooking wine instead.

Or you can use wine with brown sugar and a little bit of vinegar, because the flavor of miso is sweet.

Mirin is a yellow, transparent, sweet wine that is used similarly to Chinese cooking wine, and is an indispensable seasoning in cooking.

It is a yellow, transparent, and sweet sake made by mixing shochu, rice curd, and glutinous rice, which is saccharized and filtered for one or two months.

In short, it is an alcoholic, sugary, and highly sweetened alcoholic condiment.

In Japanese cuisine, miso is essential for cooking vegetables and soups, and is typically used as a seasoning for delicatessen products made from stirred seafood, as a soup ingredient for savory noodles and soba noodles, and as an accompaniment to grilled meats and eels.

Expanded Information

Miso and cooking wine are not strictly the same, although miso is a sweet cooking wine, but its function is to make the color of the food better, the texture of the meat firm, and to bring out the original flavor of the food;

Particularly when cooking, even if cooked for a long time, it will not be crumbling, and the wine is mainly to remove fishy, but it is impossible to buy. is to go to fishy, but really can not buy the flavor of the shower, do not put is also possible, slightly affect the flavor, but not too much, but the texture and appearance of the food is a little different.

The use of mirin includes:

1, barbecue: take three parts of the mixture of soy sauce, coated in fish, eel, chicken, duck and other meats on the barbecue, can remove the fishy smell, increase the luster, barbecue flavor.

2, stewed marinade: to a mixture of soy sauce three, stewed marinade food, fragrant and delicious, instead of the use of monosodium glutamate, wine, sugar, salt, can increase the color and moisturizing.

3, cooking soup, noodles: add this product in the soup, about 5% -10% of the total amount of noodles can make the Q degree increase, the soup is delicious.

4. Steaming: For Chinese dumplings, chawanmai, chawanmushi, and dumpling products, add 5%-10% of the total amount of the product to make them more flavorful and tasty.

5, baking: can make the skin thin, soft tissue, moisturizing, improve the texture of the cake, increase the product aroma and gloss.

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