Mirin is Japanese cooking wine made from fermenting glutinous sweet rice and koji in a series of steps similar to making sake. However unlike sake, mirin is allowed to develop a much more pronounced sweet flavour profile. Mirin contains 13-14 percent alcohol, and typically used as a flavouring in dishes often by briefly boiling off the alcohol.
You can find mirin in the Japanese sections of supermarkets or speciality Asian marts. Some lower grade mirin may contain added sugar, corn syrup and chemicals to hasten fermentation, so you will want to avoid these types. Look out for “hon mirin (true mirin). Mirin keeps indefinitely. If unavailable, you can substitute sake sweetened with honey.« Back to Glossary Index