I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol . B) the ersatz, or shin mirin / mirin fu, with less than 1 % vol. alcohol. I'd like to know if it makes a significant difference in flavours or otherwise if one uses the ersatz mirin instead of the 'real stuff', e.g., for sushi rice or other dishes.
1943 Thanksgiving Day dinner menu from USS Wake Island (CVE-65) According to what traditionally is known as The First Thanksgiving, the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash.
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