This cooking wine is a popular ingredient used to balance out fishy or gamey flavors in many Taiwanese recipes. Michiu or mijiu, is made from fermented white rice and can draw out flavors in certain ingredients like tomatoes and herbs. Use this cooking wine for ma you ji, aka sesame oil chicken, or any san bei recipe.
Common Allergens: Wheat. May also contain: Alcohol.
Sake is a clear, dry alcoholic Japanese rice wine, also drunk as a beverage. Shaoxing wine is an amber-colored Chinese rice wine. Shaoxing is rich in both protein and flavor, and has a strong umami depth. Mirin is a sweet, clear Japanese rice wine. Michiu is the Chinese version of fermented rice wine, with a stronger taste than mirin.
Cooking wine is primarily used to reduce or remove greasiness from any heavy dishes like meat or fish. As the alcohol present in the cooking wine reaches a sufficient heat, it’ll begin to boil, and when the alcohol evaporates, it takes the unpleasant smells with it.
Cooking wine can also help to tenderize meat. The acids present in the rice wine penetrate the meat’s tissue and break a little of it down, which results in a tastier and more tender bite.
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