Mirin

Japanese rice wine is similar to sake, but sweeter and with a lower alcohol content. Mirin is fermented with rice yeast, and a varying percentage of alcohol. Originally, it was invented as a drink, but today it is mainly used as a condiment in numerous Japanese-style dishes.

The color of mirin ranges from light to dark gold, and its consistency varies from liquid to the modern thicker types. Usually, mirin is grouped in three different varieties based on the alcohol content. Hon mirin has the highest percentage, shio mirin has around 1,5%, and shin mirin has less than one percent alcohol.

In Japan, mirin is used in two different ways: in Kansai region, it is usually boiled before it is used, and in Kanto region, it is used in its original form. Most commonly, mirin is coupled with Japanese teriyaki dishes when it is added to the sauces in order to provide sweetness.

It is also used for glazing tofu and vegetables before grilling, or it can be incorporated in the famous miso soup, sushi dipping sauces, broths, and a myriad of other traditional Japanese dishes. Nowadays, bottled mirin is available in numerous grocery shops and specialized international markets around the world.