Mirin

Mirin is a sweet, golden-yellow rice wine that is a staple in Japanese cooking. It is available year-round and is used to add a bright, slightly sweet flavor to a variety of dishes. Mirin is often used in sauces, marinades, and glazes, and it is a key ingredient in dishes like teriyaki and sukiyaki. It is predominantly used in Japanese cuisine.

Mirin Synonyms

Sweet sake
Japanese sweet rice wine

Mirin Substitutes

Different Forms/Types of Mirin

Aji-Mirin

Also known as 'taste of mirin', this is a common type found in many grocery stores. It is less expensive and has a lower alcohol content than Hon Mirin, but also has added sweeteners and salt.

Hon Mirin

This is the highest quality mirin, made from fermented rice, rice koji, and shochu. It has a sweet, complex flavor and contains about 14% alcohol.

Shio Mirin

This type of mirin has added salt, making it unsuitable for drinking but still useful in cooking. It has a lower alcohol content than Hon Mirin.

How to Choose Mirin

When purchasing mirin, look for Hon Mirin or Aji-Mirin. Hon Mirin is the highest quality and will provide the best flavor, but Aji-Mirin is a suitable substitute if Hon Mirin is not available. Avoid products labeled 'mirin-like' or 'mirin-style', as these are not true mirin and do not have the same flavor. Check the ingredients list to ensure the product contains rice, rice koji, and alcohol. Avoid products with corn syrup or other added sweeteners.

Cooking/Prep Tips for Mirin

Mirin is a sweet Japanese rice wine used for cooking, and it's a key ingredient in many Japanese dishes. It's used to add a bright, sweet flavor that balances the saltiness of soy sauce and other savory ingredients. When using mirin, remember that it's quite sweet and potent, so it's typically used in small amounts. Also, mirin has a low alcohol content, which evaporates during cooking, leaving behind its distinct flavor. It's usually added early in the cooking process to allow the alcohol to cook off. If you're using a mirin substitute like sake and sugar, adjust the sweetness level according to your preference.

Shelf Life of Mirin

Mirin should be stored in a cool, dark place, such as a pantry or cupboard. Once opened, it should be kept in the refrigerator to maintain its flavor and prevent spoilage. It can be stored for up to three months after opening. If the mirin develops an off odor, flavor, or appearance, or if mold appears, it should be discarded.

Recommended Brands for Mirin

Aji-Mirin: Kikkoman

Hon Mirin: Mizkan

Cooking Techniques for Mirin

Glazing: Mirin's sweetness and sheen make it perfect for glazing. It's often used in dishes like glazed salmon or yakitori, where it's brushed onto the food during the final stages of cooking to create a shiny, flavorful finish.

Simmering: Mirin is often used in simmered dishes like teriyaki sauce or sukiyaki. It's added to the sauce or broth and simmered along with other ingredients, enhancing the overall flavor of the dish.

Marinating: Mirin is also used as a marinade ingredient for meats and fish. It helps to tenderize the protein and adds a subtle sweetness that complements the savory flavors.