Cookbook:Mirin

Mirin

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Mirin is a sweet Japanese rice-based wine, commonly used in Japanese cooking.[1][2][3][4] It is not the same thing as sake.[2]

Characteristics

Mirin is produced by combining cooked glutinous rice, koji mold, and shochu (a liquor made from rice wine).[1][3][5] The mold converts the rice starch to glucose and various aromatics, while the shochu prevents the production of excess alcohol, retaining the sweetness.[1][4][5] Finally, it is filtered and clarified.[1]

The final product has an alcohol content of about 14% (lower than that of sake),[2][4][6] as well as a high sugar content and sweetness.[1][3][6][7] The flavor is described as rich and layered,[5] and the color is light golden.[2]

Varieties

Products marketed as mirin are typically available in a few varieties. Hon mirin ("true mirin") is a higher grade made using the production process described above,[4][8] meaning they are aged and have the full alcohol content and complex flavor.[2] This style should generally contain only rice, the koji, shochu, and perhaps a small amount of salt, with no added sugar.[2] Shio mirin ("salt mirin") is similar, but with added salt such that it is not drinkable as a beverage in itself.[2]

Because of various restrictions on alcoholic beverages, as well as the higher price tag of hon mirins, a number of mirin approximants are produced.[4][5][7] Aji-mirin or mirin-style condiment/seasoning is made with alcohol (~8%), starch or glucose syrup, rice, and added salt.[2][4][7][8] Mirin-like condiments, sometimes called kotteri mirin, contain little to no alcohol, approximating the flavor of mirin with starch syrups and rice seasonings.[2][4] This variety has lower complexity of flavor and is very sweet.[2]

Note that the labeling can vary somewhat for all these products, so checking the ingredients is the best way to know what type of product you are getting.[2][5]

Selection and storage

Given the different varieties, the cook will need to decide which grade of mirin is suitable for their purpose. Lower grades, such as mirin-like condiments, may be adequate for some dishes, while other preparations may need higher-grade mirins.[7]

The best place to look for mirin is grocery stores catering to east Asian (and especially Japanese) cuisines,[2][4] though unsalted, alcoholic varieties may be harder to source, depending on the regulations in a given region.[2] Check the ingredient list to help confirm which variety of mirin it is.[2]

Hon mirin, containing alcohol, can generally be stably stored in the dark at cool room temperature for several months; it may darken as it ages.[2][4][7] You can store it in the fridge if desired,[8] but the sugar may crystallize.[4] No- or low-alcohol varieties should be stored in the refrigerator after opening or according to the manufacturer directions.[4]

Use

Mirin's primary role in cooking is to complement the final dish using its alcohol, sweetness, and the complex flavor from fermentation.[2][4][5] It also adds a characteristic glossiness.[2][4][5] One very well-known application for mirin is teriyaki sauce,[6] which is one of several sauces made with it.[4][6][7]

Substitution

The general recommendation for achieving results with the best flavor is to buy the highest-quality mirin you can find and afford—aim for hon mirin when possible.[5] If you can't get a higher grade, you can try a lower grade (e.g. aji mirin) or try one of several substitutions.[2][5][8] If you can get a different rice wine like sake or Chinese Shaoxing, try dissolving sugar in the wine at a 3:1 volume ratio of wine to sugar in order to sweeten it.[2][4][5][7] You can also try a white wine, sherry, or marsala,[5][6][7] but the flavors will be different due to the use of grapes.[2]

Recipes

References

  1. ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
  2. ↑ a b c d e f g h i j k l m n o p q r s t "Mirin - A Cook's Guide to Japanese Sweet Cooking Wine". diversivore. Retrieved 2025-09-03.
  3. ↑ a b c Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  4. ↑ a b c d e f g h i j k l m n o Chen, Namiko Hirasawa (2022-04-07). "Mirin (Japanese Sweet Rice Wine)". Just One Cookbook. Retrieved 2025-09-03.
  5. ↑ a b c d e f g h i j k Omura, Yuto (2023-12-19). "Mirin 101: What It Is, What It Does, Substitutions and More". Sudachi. Retrieved 2025-09-03.
  6. ↑ a b c d e Black, Julia (2017-08-21). "What Is Mirin? And What to Use If You Can't Find Any". Bon Appétit. Retrieved 2025-09-03.
  7. ↑ a b c d e f g h Everyone (2020-01-10). "Mirin - Asian Ingredients Glossary". The Woks of Life. Retrieved 2025-09-03.
  8. ↑ a b c d "How to Stock a Japanese Pantry: 13 Indispensable Ingredients". Serious Eats. Retrieved 2025-09-03.
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