Mirin (味醂 or みりん) [miɾiɴ] is an essential condiment used in Japanese cuisine. It is a type of rice wine 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.
Three types of mirin are common. 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, which contains alcohol as low as 1.5% to avoid alcohol tax. The third is shin mirin (literally: new mirin), or mirin-fu chomiryo (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor.
In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while 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 is used to add a bright touch to grilled (broiled) fish or to erase the fishy smell. A small amount is often used instead of sugar and soy sauce. It should not be used in excess, however, as its flavor is quite strong. It is sometimes used to accompany sushi. Mirin is used in teriyaki sauce.
Mirin is also used to make other sauces:
- Kabayaki sauce (eel sauce): mirin, soy sauce, eel or fish bones
- Nikiri mirin sauce: soy sauce, dashi, mirin, sake, in a ratio of 10:2:1:1
- Sushi su (sushi rice vinaigrette): rice wine vinegar, sugar, nikiri mirin sauce
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