Mirin and cooking sake

To fully understand this ingredient, it is important to analyse the traditional mirin ingredients. Real mirin, officially called hon mirin (or honmirin), is the result of a natural and slow fermentation.

It is composed of three noble elements: steamed glutinous rice, koji rice (the aspergillus oryzae ferment) and shochu (a Japanese spirit) or heavily alcoholic water.

During maturation, the koji enzymes transform the starch in the rice into complex sugars, naturally creating this sweet flavour without any addition of industrial sugar. This type of rice wine generally has an alcohol content of around 14% (or alcohol level). This is what fundamentally distinguishes it from a simple cooking sake, the latter being far less sweet and drier.

There are several types of mirin on the market, and it is crucial to know how to tell them apart. The majority of products sold in supermarkets are not authentic fermentations.

Characteristic	Hon Mirin (Nishikidori)	Mirin-fu (Industrial imitation)
Composition	Glutinous rice, Koji, Shochu	Corn syrup, Water, Flavourings, Acid
Alcohol	~14% natural	Less than 1%
Aromatic profile	Umami flavour rich, depth complex	Flat taste, aggressive artificial sweetness
Examples	Kokonoe Mirin, Isshisoden	Mirin hinode, Mirin honteri mizkan

Shin mirin (or mirin seasoning typically found in supermarkets) is made quickly by mixing liquid sugar with various additives. While it is cheaper, it offers none of the benefits of mirin nor the texturising effect of the traditional product on your food.

To use mirin to its full potential, you need to understand its chemical action. Its uses are numerous and go far beyond a simple Asian cooking recipe.

1. The glazing and shine effect: The lacquered effect is its most celebrated property. The natural sugars make your meats and fish glisten. It is the key ingredient for a truly homemade teriyaki sauce.
2. Eliminating unpleasant odours: Thanks to its alcoholic aroma, it neutralises the strong smell of raw fish or strong-flavoured meats in a slow-cooked dish.
3. Holding ingredients together: The alcohol in mirin firms up proteins (particularly in fish) and prevents the flesh from falling apart during cooking, while facilitating the absorption of other flavours such as those of a good Japanese soy sauce.

The Chef's tip: Simply mix a tablespoon of miso, a spoonful of mirin and a teaspoon of sake and you have the perfect marinade for making sublime glazed aubergines. You can even incorporate it into a crunchy vegetable dish or a savoury sauce or miso soup.

The gastronomic culture in Japan demands patience. The secret of our range lies in the ageing time. Our artisans allow the rice to ferment slowly, for many months or even years for certain exceptional batches.

"True Hon Mirin is not made in a factory in a matter of hours. It is time that transforms the starch into this golden elixir with amber hues."

To replace mirin, the best alternative is to use sweet white wine (or a dry wine mixed with a little sugar). You can also use sake with added sugar. For an alcohol-free version, white grape juice with a drop of rice vinegar (or cider vinegar) will do the trick.

Yes, real mirin (Hon Mirin) contains around 14% alcohol, naturally produced through fermentation. However, this alcohol evaporates very quickly during cooking. Imitation sake mirin (mirin-fu) contains less than 1% alcohol.

Hon Mirin naturally contains alcohol (around 14%), so it is not considered halal. Those following this dietary requirement should turn to alcohol-free alternatives or certified imitations (mirin-fu).

Although both are made from rice, sake is brewed to be drunk, with a very low sugar content. Mirin is brewed with glutinous rice specifically for cooking, in order to achieve a high sugar content (up to 45%) that makes it syrupy.

Storage conditions depend on the type. A high-quality Hon Mirin can be kept at room temperature, away from light, as its alcohol content protects it. Imitations often need to be refrigerated after opening.

Traditional mirin is made solely from rice, koji, and distilled alcohol, making it naturally gluten-free.

Yes, it's an excellent idea! Used sparingly, it adds a sweet and complex umami note to a dessert, a plum coulis, or even to deglaze a light syrup to accompany a gourmand coffee.