If you like Japanese cooking, then you must know that Japanese people often use a special sauce called mirin in their cooking.
You can buy it at Japanese grocery stores, or you can make it yourself.
However, if you have never used mirin before, then you might be wondering what it is. In this article, we will explain the difference between aji mirin and mirin.
| Aji Mirin | Mirin |
| Stronger smell | Less stronger smell |
| Less sweet | Sweeter |
Aji mirin and mirin are two kinds of Japanese rice wine. Aji mirin is a Japanese product, which is produced from fermented rice. It is widely used in Japan as a condiment, dipping sauce, and as an ingredient in various kinds of food.
Mirin is a sweet sake-based condiment which can be used as a marinade or as a dipping sauce.
Both of them are made from fermented rice.
Aji mirin is widely used in Japan as a condiment for shabu-shabu, yakisoba (fried noodles), kakuni (stewed pork), okonomiyaki (Japanese style pancakes), sukiyaki (simmered beef and vegetables), tempura, sukiyaki (simmered beef and vegetables), takoyaki (octopus balls) and so on.
It is also used for garnishing fried foods such as chicken wings or drumsticks at bars or restaurants to enhance the taste of the food. On the other hand, mirin is widely used in the Philippines as a dipping sauce for grilled meat such as grilled chicken wings or grilled pork chops. It is also used for marinating and grilling meat, chicken, fish, and seafood.
Comparing Aji Mirin with Mirin
Aji mirin has a stronger smell than mirin and is sweeter than mirin. On the other hand, mirin has a strong smell and a slightly sweet taste compared to Aji mirin. It can be used as a marinade or as a dipping sauce.
Although it has similar properties to Aji mirin, it is less spicy than Aji mirin. In addition, it is not as strong as ajinomoto’s original Aji mirin (the Japanese condiment) but still has an intense flavor that enhances the taste of foods such as grilled meats or grilled fish or seafood.
Conclusion
Aji mirin is a Japanese condiment that can be used as a marinade or as a dipping sauce. It is widely used in Japan as a condiment for shabu-shabu, yakisoba (fried noodles), kakuni (stewed pork), okonomiyaki (Japanese style pancakes), sukiyaki (simmered beef and vegetables), tempura, sukiyaki (simmered beef and vegetables), takoyaki (octopus balls) and so on.
On the other hand, mirin is widely used as a dipping sauce for grilled meat such as grilled chicken wings or grilled pork chops. It is also used for marinating and grilling meat, chicken, fish, and seafood.
