Which sauce is made by mixing and heating soy sauce, sake or mirin (rice wines) with sugar?
"of cooking, ""mirin"" is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the ""mirin"" is used untreated. Kansai-style boiled ""mirin"" is called ""nikiri mirin"" () (literally: thoroughly boiled ""mirin""). ""Mirin"" is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, however, as its flavor is quite strong. It is sometimes used to accompany ""sushi"". ""Mirin"" is used in ""teriyaki ""sauce. November 30 has been"
"dishes""), ""tsukemono"" (漬物, ""pickles""), ""nimono"" (煮物, ""simmered dishes""), as well as in marinades to mitigate the stronger odours of certain fishes and meats. Seasoned rice vinegar (合わせ酢 ""awasezu"") is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets. Seasoned rice vinegar is added to cooked rice to be used in making sushi. It is also used in salad dressing varieties popular in the west, such as ginger or sesame dressing. A somewhat lighter form of black vinegar"
"Sake , also spelled ""saké"" ( ), also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for ""sake"" differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in"
"designated the day of ""hon-mirin"" by the ""mirin"" industry, because in Japanese wordplay, the date words sound like '11' (, good) and '30' (, ""mirin""). ""Mirin"" is also used to make other sauces: Mirin Three types of ""mirin"" are common. The first is ""hon mirin"" (literally: true ""mirin""), which contains about 14% alcohol and is produced by a 40- to 60-day mashing (saccharification) process. The second is ""shio mirin"", which contains alcohol as low as 1.5% to avoid alcohol tax. The third is ""shin mirin"" (literally: new ""mirin""), or ""mirin-fu chomiryo"" (literally: mirin-like seasoning), which contains less than 1% alcohol,"
"which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. The is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added"
"herbs to form , a spicy mixture, which is then soaked in sake or mirin. If made with mirin, essentially a sweet sake, it is suitable for drinking, but using fermented mirin seasoning would not be appropriate as it is too salty. Three sizes of cup, called (see picture), are used starting with the smallest, and passed round with each family member or guest taking a sip. Drinking rituals differ by region, but in formal situations would proceed from youngest to eldest. This tradition originated in China whereby the young effectively test the drink for toxins. However, in Japan, around"
"Aspergillus sojae Aspergillus sojae is a species of fungus in the genus ""Aspergillus"". In Japan, it is used to make the ferment (""kōji"") of soy sauce, miso, mirin, and other lacto-fermented condiments such as ""tsukemono"". Soy sauce condiment is produced by fermenting soybeans with ""A. sojae"", along with water and salt. Glyceollins, molecules belonging to the pterocarpans, are found in the soybean (""Glycine max"") and have been found to have an antifungal activity against ""A. sojae"". ""A. sojae"" contains 10 glutaminase genes. The glutaminase enzyme in ""A. sojae"" is important to the taste of the soy sauce that it produces."
"Glossary of sake terms This glossary of sake terms lists some of terms and definitions involved in making sake, and some terms which also apply to other beverages such as beer. Sake, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The quality of sake that"
"In some regions, the first sips of toso are taken in order of age, from the youngest to the eldest. Sake , also spelled ""saké"" ( ), also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol. The brewing process for ""sake"" differs from the"
"Mirin Three types of ""mirin"" are common. The first is ""hon mirin"" (literally: true ""mirin""), which contains about 14% alcohol and is produced by a 40- to 60-day mashing (saccharification) process. The second is ""shio mirin"", which contains alcohol as low as 1.5% to avoid alcohol tax. The third is ""shin mirin"" (literally: new ""mirin""), or ""mirin-fu chomiryo"" (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, ""mirin"" was consumed as ""amazake"". O-toso, traditionally consumed on Shōgatsu, can be made by soaking a spice mixture in ""mirin"". In the Kansai style"
"or ""otsumami"". Sake is brewed in a highly labor-intensive process more similar to beer production than winemaking, hence, the common description of sake as rice ""wine"" is misleading. Sake is made with, by legal definition, strictly just four ingredients: special rice, water, koji, and special yeast. As of 2014, Japan has some 1500 registered breweries, which produce thousands of different sakes. Sake characteristics and flavor profiles vary with regionality, ingredients, and the styles (maintained by brewmaster guilds) that brewery leaders want to produce. Sake flavor profiles lend extremely well to pairing with a wide variety of cuisines, including non-Japanese cuisines."
"divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not"
"Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and ""Aspergillus oryzae"" or ""Aspergillus sojae"" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Soy sauce (醬油) is considered almost as old as soy paste—a type of fermented paste (Jiang, ) obtained from soybeans—which had appeared during the Western Han dynasty (206"
"rice bowl,"" consisting of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. This dish is similar to Chop suey, and is sold at inexpensive Chinese restaurants in Japan. Donburi The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ""dashi"" flavored with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For ""oyakodon"", Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ""gyūdon"", Tsuji recommends water"
"sweetener. Similar beverages include the Chinese ""jiuniang"", Korean ""gamju"", and Vietnamese ""cơm rượu."" In grape winemaking, must – sweet, thick, unfermented grape juice – is a similar product. Amazake There are several recipes for ""amazake"" that have been used for hundreds of years. By a popular recipe, ""kōji"" is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. By another popular recipe, sake kasu is simply mixed with water, but usually sugar is added. ""Amazake"" can be used as a dessert, snack, natural sweetening agent,"
"methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as ""Aspergillus oryzae"" and other related microorganisms and yeasts (the resulting mixture is called ""koji"" in Japan; the term ""koji"" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature"
"of the families still follow the custom of making rice wine by themselves. The rice wine is made using sticky rice, Chinese yeast and water. It is also served as an appetizer and is believed to be beneficial in improving metabolism and skin. ""Mijiu"" is usually drunk warm, like the Japanese sake, and is also used in cooking. The cooking ""mijiu"" available in Asian grocery stores are generally of a lower quality, and often contain added salt to avoid an alcohol tax. ""Mijiu"" is produced both in China and Taiwan. A potent distilled spirit called rice ""baijiu"" (米白酒; pinyin: mǐbáijiǔ)"
"written ). The main mash then ferments, at approximately for 2–3 weeks. With high-grade sake, fermentation is deliberately slowed by lowering the temperature to or less. Unlike malt for beer, rice for sake does not contain the amylase necessary for converting starch to sugar; it must undergo a process of ""multiple fermentation"". The addition of ""A. oryzae"" provides the necessary amylases, glucoamylases, and proteases to hydrolyze the nutrients of the rice to support the growth of the yeast(""S.cerevisiae""). In sake production these two processes take place at the same time rather than in separate steps, so sake is said to"
"be equivalent in strength to 1 tablespoon Chinkiang vinegar, and recipes which call for 4 teaspoons of red rice vinegar could be substituted with only 3 teaspoons of white vinegar. Japanese rice vinegar (米酢 ""komezu"", ""rice vinegar"" or simply 酢 ""su"", ""vinegar"") is very mild and mellow (Western - e.g., US or UK - vinegars are approximately 5% acetic acid) and ranges in colour from colourless to pale yellow. It is made from either rice or sake lees. These are more specifically called ""yonezu"" (米酢 よねず) and ""kasuzu"" (粕酢 かすず), respectively. These vinegars are used in making ""sunomono"" (酢の物, ""vinegar"
"Wine sauce Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine. Wine is a primary ingredient in wine sauce. Wine sauce may be prepared using various wines, such as red wines, white wines,"
"Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the sugar content in the , and ,"
"beliefs that they drive away evil spirits. As the fermentation progresses, the brine acquires flavour and colour. This aged brine is boiled to become soy sauce, and the rest (aged ""meju"" chunks) is mashed to become soybean paste. The Korean Ministry of Food and Drug Safety's ""Food Code"" classifies ""hansik ganjang"" into two categories by their ingredients: Depending on the length of aging, ""hansik ganjang"" can be divided into three main varieties: clear, middle, and dark. Soup soy sauce Guk-ganjang () or soup soy sauce is a type of Korean soy sauce (""ganjang"") made entirely of fermented soybean (""meju"") and"
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the"
"since they are made from converted starch rather than fruit sugars. However, this is a debatable point, and such drinks are generally referred to as ""rice wine"" or ""sake"" which is really the generic Chinese and Japanese word for all alcoholic drinks. Some Pacific island cultures ferment starch that has been converted to fermentable sugars by human saliva, similar to the chicha of South America. This practice is also used by many other tribes around the world, who either chew the grain and then spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which"
"Sweet soy sauce Sweet soy sauce () is a sweetened aromatic soy sauce, originating from Indonesia, which has a dark colour, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. ""Kecap manis"" is widely used with satay. It is similar to, though finer in flavor than, Chinese sweet bean sauce (""tianmianjiang""). It is by far, the most popular type of soy sauce employed in Indonesian cuisine, accounts for an estimated 90 percent of the nation's total soy sauce production. Compared to mildly salty regular soy sauce, the sweet"
"Soup soy sauce Guk-ganjang () or soup soy sauce is a type of Korean soy sauce (""ganjang"") made entirely of fermented soybean (""meju"") and brine. It is also a byproduct of ""doenjang"" production. Both lighter in colour and saltier than other Korean ""ganjang"" varieties, soup soy sauce is used mainly in ""guk"" (soup) and ""namul"" (a seasoned vegetable dish) in modern Korean cuisine. Soup soy sauce is referred to by many different names. In the English-speaking world, it is most commonly known as ""soup soy sauce"", which is a direct translation of ""guk-ganjang"" (). The name ""soup soy sauce"" is"
"recipes usually mean ""gaeryang-ganjang"". Another common name of ""gaeryang-ganjang"" is ""jin-ganjang"" (, ""dark soy sauce""), because ""gaeryang-ganjang"" varieties are usually darker in appearance compared to traditional ""hansik ganjang"". Having been introduced to Korea during the era of Japanese forced occupation, ""garyang ganjang"" is also called ""Wae-ganjang"" (, ""Wae soy sauce""). Korean Ministry of Food and Drug Safety's Food Code classifies ""gaeryang-ganjang"" into four categories by their method of production. Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word ""kicap"" for soy sauce. ""Kicap"" is traditionally of two types: ""kicap lemak"" (lit ""fat/rich soy sauce"") and ""kicap"
"or savoriness. As the proportion of amino acids rises, the sake tastes more savory. This number is determined by titration of the sake with a mixture of sodium hydroxide solution and formaldehyde, and is equal to the milliliters of titrant required to neutralize the amino acids in 10 ml of sake. heated sake; typically only lower-quality sake is served hot, as high heat tends to destroy subtle flavors and aromas. Mostly consumed in cold winter months. Very Special brew the classic home-brew style of sake although home brewing is illegal in Japan. It is created by simply adding kōji mold"
"cair"". ""Kicap lemak"" is similar to Indonesian ""kecap manis"" but with very much less sugar while ""kicap cair"" is the Malaysian equivalent of ""kecap asin"". The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of Fujian and Guangdong. Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which takes longer to make (about 6 months). Most major soy sauce makers in Taiwan make soy sauce from soybeans and wheat, and are widely popular, and are available in many Oriental Foods and Grocery Stores."
"and the final dish may be garnished with spring onions. In North America, any dish made with a teriyaki-like sauce is described as teriyaki. This often even includes those using foreign alternatives to ""sake"" or ""mirin"", such as wine, or with added ingredients, such as sesame or garlic (uncommon in traditional Japanese cuisine). The sauce used for teriyaki is generally sweet, although it can also be spicy. Pineapple juice is sometimes used, as it not only provides sweetness but also bromelain enzymes that help tenderize the meat. Grilling meat first and pouring the sauce on afterwards or using sweet sauce"
"made of sugar, ketchup, white vinegar, and soy sauce, and additional ingredients including pineapple, green pepper (capsicum), and onion. In more elaborate preparations, the dish's tartness is controlled by requiring that Chinese white rice vinegar be used sparingly and using ketchups with less vinegary tastes, while some restaurants use unripe kiwifruits and HP sauce in place of vinegar. Western cultures use sweet and sour sauce in two different ways. Dishes can either include the sauce as an ingredient in cooking or use the sauce as a pour-over or dipping sauce for the meal. Sweet and sour sauces have been used"
"Miyamanishiki and Omachi rice are very popular. Water is one of the important ingredients for making sake. It is involved in almost every major process of sake brewing from washing the rice to dilution of the final product before bottling. The mineral content of the water can play a large role in the final product. Iron will bond with an amino acid produced by the koji to produce off flavors and a yellowish color. Manganese, when exposed to ultraviolet light, will also contribute to discoloration. Conversely potassium, magnesium, and phosphoric acid serve as nutrients for yeast during fermentation and are"
"rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soybeans. Despite the literal meaning, ""hoisin"" sauce does not contain seafood, nor is it typically used with it. Few Chinese cuisine dishes use this sauce. It is most commonly used in Cantonese cuisine as a flavoring for barbecued pork marinade, and also as a condiment for Peking duck. In Vietnamese, hoisin sauce is called ""tương đen"". It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The"