mirin

Mirin is a sweet Japanese cooking wine used to season and glaze dishes. Traditionally made from glutinous rice, koji mold, and a portion of distilled alcohol, it yields a syrupy liquid with a characteristic sweet aroma. In cooking, mirin contributes sweetness and depth while adding a glossy sheen to sauces and simmered dishes.

Variations include hon mirin, mirin-fu chō (mirin-like seasoning), and shiro mirin. Hon mirin is the traditional form, with noticeable alcohol and a pronounced sweetness. Mirin-fu chō refers to commercially produced products labeled as mirin that contain little or no alcohol and often have added sugar or corn syrup and salt. Shiro mirin is paler in color and lighter in aroma. Some modern "mirin" products are entirely alcohol-free.

Culinary uses include teriyaki, sukiyaki, nikujaga, and miso-based sauces, where mirin helps balance saltiness and acidity and provides a lacquered finish when simmered. It is commonly combined with soy sauce and dashi and is often added during cooking to preserve aroma.

Substitutions include a sugar-syrup and sake mixture, or a blend of sugar with a small amount of sake or sherry. Unopened mirin keeps for a long time at room temperature; after opening, refrigerating helps preserve aroma and sweetness. Spoiled mirin develops off odors and should be discarded.