Mirin

For other uses, see Mirin (name).

Mirin (味醂 or みりん; Japanese: [miɾiɴ]) is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content.^[1] 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.

Mirin

Mirin, sweet rice wine
Type	Cooking wine
Place of origin	Japan
Main ingredients	Rice
Media: Mirin

Types

Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin),^[2] which contains about 14% alcohol and is produced by a 40-to-60-day mashing (saccharification) process.^[3] The second is shio mirin (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax.^[4]

The third are mirin-like seasonings called shin mirin (literally: new mirin),^[5] or mirin-fu chomiryo (literally: mirin-like seasoning),^[6] which are substitutes not actually mirin.^[7] They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers.^[3] They contain less than 1% alcohol.^[3]

The term or trade name aji-mirin (literally: taste mirin) can mean various things, such as salt mirin,^[8] synthetic mirin,^[6] or mirin-like seasonings.^[7]

Uses

A bottle of commercially produced mirin

In the Edo period, mirin was consumed as amazake.^[9] O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spice mixture in mirin.^[10]

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 (煮切り味醂)^[11] (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)^[12]
• 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^[6]

See also

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