Mirin

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Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are two general types, Hon Mirin which contains alcohol and Shin Mirin which contains less than 1% alcohol yet retains the same flavor. In the Edo period, Mirin was drank as a sweet sake. Otoso (お屠蘇, おとそ^?), traditionally drank on Shōgatsu (正月 - Japanese New Year) was made by soaking a spice mixture in mirin. 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 as a sushi accompaniment.

Mirin is commonly used in teriyaki sauce.

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