mirinn.

Brit.

/ˈmɪrɪn/, U.S.

/ˈmɪrɪn/

Origin: A borrowing from Japanese. Etymon: Japanese mirin.

Etymology: < Japanese mirin (late 17th cent.) < mi- taste + -rin to remove astringency, both < Middle Chinese.

A sweet alcoholic liquid resembling sake, used as a flavouring in Japanese cookery.Although popularly supposed to be a variety of sake, mirin is actually made by mixing glutinous and malted rice with shochu, the resulting liquid then being aged and strained. Cf. saké n.², shochu n.

ΘΚΠ

the world > food and drink > drink > intoxicating liquor > other alcoholic drinks > [noun] > from grain or cassava

chicha1581

pombe1625

boza1656

saké1687

mishla1697

manna-mead1753

piwari1769

marua1847

mirin1874

tiswin1877

merissa1884

waragi1916

1874 J. M. Fothergill Maintenance Health vi. 152 Japanese—Saki (beer), and Mirin (spirit), made from rice.

1880 E. Kinch in Trans. Asiatic Soc. Japan 8 406 A few alcoholic liquids have been examined..Sake..Mirin.

1936 K. Tezuka Japanese Food i. 20 Mirin (sweet sake)..used as are soup stock and bouillon in the West.

1963 H. Tanaka Pleasures Japanese Cooking xi. 198 There are two special kinds of sake: mirin, a sweetened version used for cooking, made from a steamed glutinous rice in which a malt-mold is cultured and then mixed with strong sake; and toso, a ceremonial wine used on special holidays.

1993 Ideal Home Sept. 107/1 Soy sauce, sake and mirin make a sticky glaze to give grilled salmon a Japanese flavour.

2000 H. Shimbo Japanese Kitchen 75 True mirin is a golden yellow, sweet, rich-textured rice wine with an alcohol content of about 14 percent.

This is a new entry (OED Third Edition, March 2002; most recently modified version published online March 2022).

单词	mirin
释义	mirinn. Brit. /ˈmɪrɪn/, U.S. /ˈmɪrɪn/ Origin: A borrowing from Japanese. Etymon: Japanese mirin. Etymology: < Japanese mirin (late 17th cent.) < mi- taste + -rin to remove astringency, both < Middle Chinese. A sweet alcoholic liquid resembling sake, used as a flavouring in Japanese cookery.Although popularly supposed to be a variety of sake, mirin is actually made by mixing glutinous and malted rice with shochu, the resulting liquid then being aged and strained. Cf. saké n.², shochu n. ΘΚΠ the world > food and drink > drink > intoxicating liquor > other alcoholic drinks > [noun] > from grain or cassava chicha1581 pombe1625 boza1656 saké1687 mishla1697 manna-mead1753 piwari1769 marua1847 mirin1874 tiswin1877 merissa1884 waragi1916 1874 J. M. Fothergill Maintenance Health vi. 152 Japanese—Saki (beer), and Mirin (spirit), made from rice. 1880 E. Kinch in Trans. Asiatic Soc. Japan 8 406 A few alcoholic liquids have been examined..Sake..Mirin. 1936 K. Tezuka Japanese Food i. 20 Mirin (sweet sake)..used as are soup stock and bouillon in the West. 1963 H. Tanaka Pleasures Japanese Cooking xi. 198 There are two special kinds of sake: mirin, a sweetened version used for cooking, made from a steamed glutinous rice in which a malt-mold is cultured and then mixed with strong sake; and toso, a ceremonial wine used on special holidays. 1993 Ideal Home Sept. 107/1 Soy sauce, sake and mirin make a sticky glaze to give grilled salmon a Japanese flavour. 2000 H. Shimbo Japanese Kitchen 75 True mirin is a golden yellow, sweet, rich-textured rice wine with an alcohol content of about 14 percent. This is a new entry (OED Third Edition, March 2002; most recently modified version published online March 2022). < n.1874
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