Mirin

Mirinbowl

Mirin (Japanese sweet rice wine for cooking)

Type of rice wine used in Japanese cuisine

Mirin

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Alternative names
Type	Rice wine
Course
Place of origin	Japan
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Glutinous rice, rice malt, distilled alcohol
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Mirin (味醂 or みりん) is a type of rice wine used in Japanese cuisine. It is a common ingredient in many Japanese dishes and is known for its sweet flavor and ability to add a glossy finish to foods. Mirin is similar to sake, but has a lower alcohol content and higher sugar content.

Types of Mirin

There are several types of mirin, each with different characteristics and uses:

• Hon mirin (本みりん): True mirin, which contains about 14% alcohol and is naturally sweetened through fermentation.
• Shio mirin (塩みりん): Mirin with added salt to avoid alcohol tax.
• Shin mirin (新みりん): Also known as "new mirin" or "mirin-fu chomiryo" (みりん風調味料), it contains less than 1% alcohol and is primarily used for flavoring.

Uses in Cooking

Mirin is used in a variety of Japanese dishes, including:

• Teriyaki sauce
• Nimono (simmered dishes)
• Sukiyaki
• Oden
• Kabayaki (grilled eel)

It is also used to add a touch of sweetness to sushi rice and to balance the flavors in sauces and marinades.

Production

Mirin is made by combining glutinous rice, rice malt (koji), and distilled alcohol. The mixture is allowed to ferment for about two months, during which the starches in the rice are converted into sugars, giving mirin its characteristic sweetness.

Related Pages

• Sake
• Rice vinegar
• Japanese cuisine
• Teriyaki
• Sushi

See Also

• List of Japanese ingredients

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