In Japanese cuisine, mirin is prized for its natural sweetness, which rounds out the earthy and umami richness of soy sauce and the briny depth of dashi. Together, these three ingredients form the flavor base of many classic Japanese dishes.
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What is Mirin?
Mirin (みりん) is a sweet rice wine made of fermented rice (koji), steamed rice and shochu. It is heavily used in Japanese cooking – both to add sweetness, and to temper some of the saltiness in other Japanese condiments like soy sauce. While it is similar to sake in some ways, mirin contains more sugar and less alcohol.
Its natural sugars and gentle alcohol help boost flavor, balance saltiness, and add a silky gloss to sauces, glazes, broths, and marinades. But aside from adding sweetness alone, it also allows the flavors of a dish to ‘sink in’ and fully develop.
How Mirin is Made
Mirin is made from steamed glutinous rice (mochi rice called mochigome), rice koji (cultured rice), and distilled rice alcohol (shochu). During fermentation, the starches in the rice break down into a variety of natural sugars, giving mirin its signature mild sweetness without adding refined sugar.
It has a lower alcohol content than sake (around 14%) and a more pronounced sweetness and depth, which makes it especially useful in cooking.
How it Complements Food
Mirin works in ways that go beyond sweetness:
- It softens and rounds out salty flavors, especially when paired with soy sauce or miso.
- It adds a glossy, appetizing sheen to sauces and glazes.
- The alcohol in mirin has a magic masking ability to make fish taste and smell less ‘fishy.’
- A little goes a long way — mirin enriches dishes by deepening their flavor without taking over.
Types of Mirin
There are a few varieties you’ll see on shelves:
- Hon Mirin (本みりん) — “True” mirin made with rice, koji, and alcohol. This type of mirin is left to mature for up to two months – and filtered to yield a light golden liquid. It has the most authentic flavor and is vastly superior to any other type of mirin. Hon mirin has the highest percentage of alcohol, giving it depth of flavor.
- Shio Mirin — Shio mirin is simply mirin with added salt (often included to avoid alcohol tax in some countries).
- Shin Mirin / Aji-Mirin — Mirin-like seasonings with low or negligible alcohol and added sweeteners such as glucose and corn syrup. It tastes mirin-like but does not have the depth of flavor or complexity of hon mirin. And since it’s cheap to produce, aji-mirin is plentiful (but inferior).
How to Use Mirin
Mirin is incredibly versatile. Some everyday uses include:
- Sauces & Glazes — Teriyaki sauce, eel sauce (unagi), and other classic glazes rely on mirin’s sweetness and body.
- Soups & Broths — A splash in ramen, udon, or simmered dishes rounds out the broth’s depth.
- Marinades & Stir-Fries — Add mirin early in cooking to help certain meats (such as this yakitori beef kebab) and fish absorb seasoning.
- Dressings & Dips — It pairs well with soy sauce, rice vinegar, and sesame oil for salad dressings, and also makes a wonderful addition to dipping sauces, like this famous tempura sauce (tentsuyu).
Use mirin toward the beginning or middle of cooking so the alcohol can mellow and the natural sugars can shine without overpowering other ingredients.
Buying and Storing Mirin
Look for brands that list rice, koji, and alcohol as the main ingredients for the best flavor. These are true hon mirin, the highest quality of mirin. Both aji-mirin and hon-mirin are available at most Asian grocery stores. Some can also be purchased online although it can be difficult to find hon mirin in the US and Canada because of its alcohol content.
Storage
Store unopened bottles of mirin in a cool, dark place such as your pantry, or basement. Once opened, hon mirin can stay stable at room temperature and will keep for 3-6 months. Refrigerated, hon mirin can last for up to 1 year.
Lighter mirin seasonings (shin mirin / aji-mirin) are best kept in the fridge and used within a few months.
Frequently Asked Questions
Most mirin is gluten-free, especially hon mirin made with rice, koji, and alcohol. However, some mirin-style seasonings may include additives derived from wheat, so it’s important to check the label if you’re avoiding gluten.
Not really. Mirin contains alcohol and has a funky, slightly boozy sake-like flavor. It’s often used to balance the saltier ingredients in Japanese cooking. Rice vinegar on the other hand is alcohol free and tangy (similar to apple cider vinegar). It’s often used in Japanese salad dressing, dipping sauces – and for pickling.
Use a mixture of dry white wine or dry sherry and sugar. About 1/2 teaspoon sugar per tablespoon of liquid should do the trick. Or mix a tablespoon of cooking sake with about 1/2 teaspoon of sugar. Keep in mind that this will not taste as deep and complex as the real thing!
Yes, mirin is usually added early or midway through cooking so the alcohol can evaporate, leaving behind flavor and sweetness.
No. While both are made from rice, mirin is sweeter and formulated specifically for cooking. Sake is drier and primarily intended for drinking, even though it’s sometimes used in recipes.
