Mirin

Mirin is a sweet rice wine commonly used in Japanese cooking to add a delicate sweetness and depth of flavour to dishes. It is made from fermented glutinous rice, which gives it its characteristic sweet taste. Mirin is a key ingredient in many Japanese sauces, marinades, and glazes, and is often used to balance and enhance the flavours of savoury dishes.

To make mirin, glutinous rice is polished to remove the outer layer, then soaked, steamed, and fermented with koji (a type of mould) to convert the rice starches into sugars. The rice is then mixed with distilled rice alcohol to create the final product. The fermentation process can take several months, resulting in a complex and subtly sweet rice wine.

Mirin is commonly found in the ingredient list of Japanese dishes like teriyaki sauce, marinades for grilled meats, and simmered dishes like teriyaki chicken or glazed tofu. Apart from adding sweetness and flavour, mirin can also help to tenderise meat and reduce any strong odours in certain dishes. It is a versatile ingredient that can be used in both traditional Japanese recipes and in fusion cuisines to create a delicious umami taste.

Foods in the CalorieStar database containing Mirin