zoom_in Click to enlarge

Mirin

▲ ▼

description Mirin Overview

Mirin is a traditional Japanese condiment made from glutinous rice, rice mold (koji), and a distilled spirit such as shochu. It is a golden, syrupy liquid with a distinct sweet flavor, historically consumed as a beverage during the Edo period before evolving into a cooking ingredient. In Japanese cuisine, it is primarily used to provide a sweet glaze to foods, mask strong fish or meat odors, and enhance the presentation of dishes by preventing ingredients from falling apart during the simmering process.

help Mirin FAQ

What exactly is mirin made from?

Mirin is a traditional Japanese condiment made from a mixture of glutinous rice, rice mold (koji), and a distilled spirit like shochu. The fermentation process turns it into a golden, syrupy liquid with a distinct sweet flavor.

Was mirin always used for cooking?

No, historically, mirin was consumed as an alcoholic beverage during the Edo period before evolving into a cooking ingredient. Drinking mirin, known as mirin-shu, became less popular when taxes on liquor were increased.

What is the difference between hon-mirin and aji-mirin?

Hon-mirin is authentic, naturally brewed mirin that contains an alcohol content around 14 percent. Aji-mirin translates to mirin-like seasoning, and contains very little alcohol with added corn syrup and salt to mimic the flavor.

How is mirin used in Japanese cooking?

It is primarily used to add sweetness, a glossy finish, and depth of flavor to dishes like teriyaki sauce and ramen broth. The alcohol content also helps mask any harsh fishy or meaty odors during the cooking process.

swap_horiz

Looking for Mirin alternatives? Compare top competitors ranked & scored

arrow_forward