Mirin (味醂 or みりん) 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. 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.

Types

Three types of products are marketed as mirin. The first is hon mirin (literally: true mirin), 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 in order to avoid alcohol tax. The third are mirin-like seasonings called shin mirin (literally: new mirin), or mirin-fu chomiryo (literally: mirin-like seasoning), which are substitutes not actually mirin. They are blends of sweetener syrups, flavorings such as kōji extracts, and flavour enhancers. 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.

Uses

In the Edo period, mirin was consumed as amazake. O-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 (煮切り味醂) (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: