Mirin

Mirin is a sweet Japanese rice wine widely used as a flavoring in sauces, marinades and ramen broths. It adds sweetness, umami and a slight sheen to dishes.

Ingredients

What is it?

Mirin is a Japanese sweet rice wine created by fermenting sticky rice with koji and adding shochu (rice distillate). This combination converts starches into sugars but maintains a low alcohol content. The result is a sweet, umami-rich flavoring.

Use in the kitchen

In ramen broths for balance between salty and sweet
As a base in teriyaki sauce
In marinades for meat and fish
To give vegetables and glazes a beautiful sheen

Flavor Profile

Sweet, mildly alcoholic, umami-rich.

Variants / Differences

Hon mirin: the traditional, real mirin with alcohol
Shio mirin: mirin with added salt
Mirin-fu chomiryo: mirin-like flavoring, often without alcohol

What is the difference between mirin and sake?

Sake is a Japanese rice wine for drinking or cooking. Mirin is sweeter, lower in alcohol and used primarily as a flavoring.

Can you substitute mirin?

Yes, a mixture of sake and sugar can be an alternative. In an emergency, white wine with sugar can also be used.

What do you use mirin in ramen for?

For balancing the savory flavors of broth and soy sauce with a hint of sweet.

Does mirin contain alcohol?

Traditional mirin contains 10-14% alcohol, but there are variants with less or no alcohol (mirin-fu).

Where can I buy mirin?

In Asian supermarkets, some health food stores and online.