Mirin

 ( Japanese Condiments ) 

extra= is a type of rice wine and a common ingredient in Japanese cuisine. It is similar to sake but with a lower alcohol content and higher sugar content.

The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated.

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Types Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin),

Roy Yamaguchi (2025). 9781580084543, Ten Speed Press. . ISBN 9781580084543

which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process. The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption and thus be exempt from alcohol tax.

The third are mirin-like seasonings called shin mirin (literally: new mirin),

or mirin-fu chomiryo (literally: mirin-like seasoning),

Hiroko Shimbo-Beitchman (2025). 9781558321779, Harvard Common Press. . ISBN 9781558321779

which are substitutes not actually mirin. They are blends of sweetener glucose syrup, such as kōji extracts, and . They contain less than 1% alcohol.

The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin, synthetic mirin, or mirin-like seasonings.

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Uses

In the Edo period, mirin was consumed as amazake.

Chiba, Machiko, J. K. Whelehan, Tae Hamamura, Elizabeth Floyd (2025). 9784770030030, Kodansha International. . ISBN 9784770030030

Toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.

In the Kansai style of cooking, mirin is briefly boiled before use, allowing some alcohol to evaporate. In the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin ()

Shizuo Tsuji (2025). 9784770030498, Kodansha International. . ISBN 9784770030498

(literally: thoroughly boiled mirin).

Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of sugar and soy sauce. It is sometimes used to accompany sushi.

Mirin is also an ingredient in other sauces:

• Kabayaki (grilled eel) sauce: mirin, soy sauce, sake, sugar, fish bone (optional)
• Nikiri mirin sauce: soy sauce, dashi, mirin, sake, in a ratio of 10:2:1:1
• Sushi su (sushi rice vinaigrette): rice wine vinegar, sugar, nikiri mirin sauce
• Teriyaki sauce

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See also

• Huangjiu – Chinese rice wine that can be used in cooking
• Japanese flavorings
• Mijiu – Chinese rice wine that can be used in cooking

Categories: Japanese Condiments, Probiotic Foods, Rice Wine

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