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A sweet seasoning rested from mirin moromi in the jar, for simmered and glazed dishes; the bottle comes back.
Obtaining
Usage
For gloss and sweetness
Unlike sugar it lends gloss and keeps simmered pieces from falling apart. With soy sauce it becomes a teriyaki glaze.
As an ingredient
Behavior
A long rest in the jar
The moromi and a water bottle go into the jar. It follows the same mash-then-jar path as miso and shoyu, and takes about as long as soy sauce.
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Mirin Moromi
- Water Bottle
In the real world
Hon-mirin is brewed from glutinous rice, rice koji and shochu and aged into a sweet liquor used for seasoning — simmered dishes, teriyaki glaze, noodle broth — rather than for drinking. Its sweetness comes from saccharification rather than fermentation, and pressing the aged mash leaves mirin lees behind.
Differences in game
As with miso and shoyu, satoyama skips culturing koji and pressing the lees, condensing the work into mash-then-jar. No shochu is used, so this stands for mirin as a seasoning, not the alcoholic hon-mirin.