Kikkoman® brand "Sweet Cooking Sake" (mirin) - Commonly found in the United States.
Mirin 味醂 (also called Sweet cooking sake) is a Japanese condiment which contains roughly 14% alcohol. To make mirin, steamed mochi-gome (glutinous rice), kome-koji (cultured rice), and shochu (distilled alcoholic beverage) are mixed and fermented for about 2 months. Mirin produced this way is called hon-mirin, as distinguished from mirin-style condiments (mirin-fu chomiryo) which are made to resemble the flavor of mirin. Mirin-style condiments contain less than 1% alcohol, and they are usually cheaper than hon-mirin. Well-known Japanese brands for mirin are Takara® and Mitsukan®.
Mitsukan® - a common Japanese brand of mirin.
Characteristics of Mirin[]
Mirin is a clear, gold liquid, and adds a mild sweetness and nice aroma to many Japanese dishes. Often used to help mask the smell of fish and seafood, Mirin also adds luster to ingredients and is a key ingredient in teriyaki sauce.
History of Mirin[]
The use of mirin is said to have begun over 400 years ago. Although it was used for drinking in the beginning, mirin has evolved into a thicker and sweeter mixture, and is now used exclusively for cooking.
Mirin Substitute[]
A mixture of normal sake and sugar can be used for mirin if you are unable to find it. The basic ratio of sake and sugar is 3 to 1, for instance:
- 3 tsp (1 Tbsp) Sake
- 1 tsp Sugar
Mixed thoroughly, this ratio makes 1⅓ Tbsp of mirin substitute.