Mirin (
kanji: ;
hiragana: ) 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%. In the
Edo period, Mirin was drunk as a sweet sake. , traditionally drunk on Shōgatsu ( -
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."
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A sweet Japanese rice wine related to sake used only in cooking. It adds a hint of sweetness to most dishes.
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