Mirin : An essential seasoning for Japanese cuisine

Mirin is a traditional Japanese seasoning together with soy sauce and miso (fermented bean paste).

Mirin is made from glutinous rice, malted rice and shochu (distilled Japanese liquor). It takes over one year for mirin to be ready when it takes it a light golden color.

In the past mirin was drank as an alcoholic drink by persons who did not particularly like sake (rice wine) or by women, and was widely known as the "sweet as honey liquor". Gradually growing sweeter, mirin came to be used as a condiment for drawing out the inherent richness and savoriness of foods.

Sweetness and savoriness that cannot be attained with sugar

Sweetness and savoriness that is different from that attained with sugar. Sugar consists only of sucrose whereas mirin contains a blend of nine or more different sugars, each with slightly different sweetness profiles. For this reason mirin has a unique savoriness and a natural sweetness that reflects its blend of ingredients.

While mirin can be used for stewed or grilled fish, meat and vegetables, it can also be used in sauces for soba (buckwheat noodles) or udon (wheat noodles) as well as the well-known teriyaki sauce.

Mirin does not only function to add sweetness to foods. It also keeps foods from falling apart while cooking, gives a delicious sheen to foods, and eliminates fishy smells among many other useful functions.