Mirin

Japanese mirin is an essential condiment in Japanese cuisine, made from fermented glutinous rice. This slightly sweet, amber-coloured rice wine is similar to sake, but with a lower alcohol content. Used to enhance dishes, mirin adds a fruity, sweet touch. It is perfect for glazing meat and grilled fish, or for enriching sauces, soups and broths. You can also add it to pastries to intensify the flavour.

Where does Mirin come from? 

This sweet Japanese rice alcohol adds a touch of umami and gives a lacquered effect to dishes. The term ‘mirin’ is thought to come from the Chinese ‘milin’, a dense, syrupy wine documented in a Chinese text dating from 1644. Mirin first appeared in Japan in 1649, where it was consumed as a spirit at New Year's before being adopted as a culinary condiment towards the end of the 17th century. Mirin has a low alcohol content. It is made from glutinous rice, malted rice, rice alcohol, sugar cane or rice shochu. 

How is Japanese mirin made?

Mirin is made from steamed glutinous rice, brandy and kōji, then fermented for at least three months, and even several years for the best vintages. This simple process creates a condiment with unique taste properties.

What is mirin sauce used for? 

Over time, Japanese cooks discovered the properties of mirin to neutralise strong odours and improve the texture of food. Now a staple ingredient in Japanese cuisine, mirin is as ubiquitous in Japanese homes as sesame oil and rice vinegar.

Mirin is used to prepare sauces, season dishes, and in recipes for simmered dishes or marinades. It is also used in the composition of the famous Teriyaki sauce, where it is mixed with soy sauce to obtain that characteristic sweet and sour taste. Mirin is also famous for providing umami, the fifth flavour, which gives a particular richness to each dish.

How is mirin used? 

Mirin is used to sweeten, season and add shine to dishes. It is a fermented beverage made from glutinous rice, rice koji (malted rice) and water. It goes perfectly with soy sauce, dashi and rice vinegar to soften their sweet or sour flavours.

Mirin is a versatile ingredient in Japanese cuisine. It adds a balanced sweetness to sauces and marinades, making them more flavoursome. Used in sautéed and grilled dishes, it lightly caramelises the ingredients, giving them a unique texture and flavour. Added to soups and broths, mirin enhances flavours without overpowering them.

Mirin adds depth and sweetness to a variety of Japanese dishes, whether in soups, broths, marinades or desserts. Mirin is also the key ingredient in sauces such as Teriyaki.

Mirin is perfect for seasoning your dishes. Add it to your sauces and marinades for a harmonious balance between sweetness and umami. It works just as well in Teriyaki sauces as in marinades for meat and fish. Use mirin to glaze your dishes. Brush over your meat or fish before or during cooking to obtain a shiny, slightly caramelised finish. Roasted or grilled vegetables can also benefit from a mirin glaze for a golden colour and sweet flavour. Mirin is an excellent ingredient for marinating food. Mix it with soy sauce, garlic and ginger to create tasty marinades that tenderise and flavour your proteins such as chicken, pork or tofu.

This essential ingredient of Japanese cuisine is used to :  Add sweetness: Mirin adds a subtle sweetness to dishes, balancing out salty and acidic flavours. It is often used to soften sauces and marinades.

- Create a tasty glaze: Thanks to its syrupy texture, mirin is excellent for glazing meat, fish and vegetables, creating a shiny, appetising finish.

- Enhancing Flavours: It adds depth and complexity to broths, soups and sauces, contributing to the overall rich flavour of the dish.

- Dissolve Odours: Mirin is effective at attenuating strong flavours in fish and meat, making dishes more palatable.

- Marinating ingredients : Mirin is used in marinades to tenderise proteins, improve their flavour and make them juicier.

- Making Sauces: Mirin is a key ingredient in sauces such as Teriyaki, where it combines with soy sauce to create a distinctive sweet and sour sauce.

What are the benefits of Mirin? 

Mirin offers a number of nutritional benefits thanks to the presence of amino acids. The presence of koji aids digestion. Mirin has natural preservative properties, extending the shelf life of dishes.

As well as its taste, mirin has some interesting nutritional benefits. It is rich in carbohydrates and low in fat, making it an ally in a balanced diet. Its natural sweetness also reduces the amount of sugar needed in certain recipes.

What are the different types of Mirin? 

Hon mirin: the most authentic, with a higher alcohol content of 14.1%, often aged for several years.

Shin mirin: more industrial, with 1.5% alcohol, produced quickly. We don't sell it because Nishikidôri is committed to authentic Japanese craftsmanship. 

Shio mirin: this mirin contains a small amount of salt and is mainly used in cooking for its mild, balanced flavour.

Where can I find mirin?

Nishikidôri offers several varieties of Japanese mirin at affordable prices online or in our shop in Paris. Our Mirin is authentic and traditional Japanese. You can buy Mirin with or without alcohol. 

How do you keep Mirin? 

Once opened, Mirin can be kept for several months in the fridge. A few spoonfuls are all it takes to release its rich flavours, and although it is rich in carbohydrates, it contains no fat.