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Mirin
Ingredient Profile & Cooking Guide
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💡 Mirin is a type of sweet Japanese rice wine commonly used in cooking. It is made from glutinous rice, koji (a fermentation starter), and shochu (a distilled alcohol).
Mirin has a mild sweetness and a low alcohol content, and it adds a glossy finish and depth of flavor to dishes. It is often used in Japanese cuisine for sauces, marinades, and glazes—especially in dishes like teriyaki, sukiyaki, and simmered foods.
There are different types of mirin, including:
Hon-mirin (true mirin): contains alcohol and has a rich flavor
Aji-mirin (mirin-style seasoning): lower alcohol, often with added sugar
Shio-mirin: contains added salt to avoid alcohol regulations
In cooking, mirin helps balance salty flavors, tenderize ingredients, and enhance the overall taste with a subtle sweetness.
There are different types of mirin, including:
Hon-mirin (true mirin): contains alcohol and has a rich flavor
Aji-mirin (mirin-style seasoning): lower alcohol, often with added sugar
Shio-mirin: contains added salt to avoid alcohol regulations
In cooking, mirin helps balance salty flavors, tenderize ingredients, and enhance the overall taste with a subtle sweetness.