page_title: Mirin
hierarchical_section_title: Mirin
caption_attribution_description: A bowl of mirin, a Japanese sweetened rice wine used for cooking. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). The mirin was purchased in a Cuyahoga Falls, Ohio Korean grocery store.
context_page_description: Mirin is a common ingredient in Japanese cooking.
  The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago. It is produced almost all from rice, kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling. In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake. Sweetness comes from its brewing process.
  The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead. It is 40%–50% sugar. Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less alcohol.
  In Kansai style cooking, mirin is boiled for a short time. This removes some of the alcohol. Kansai-style boiled mirin is called nikiri mirin.But usually it is boiled enough to take alcohl away in cooking.
  Mirin is used in teriyaki sauce, too.Mirin is popular and widely used for Japanese dishes.
context_section_description: Mirin (味醂, みりん) is a common ingredient (or stuff) in Japanese cooking.
  The term "Mirin" is a general name that resembles a close taste for cooking purpose. But there are two types. One is a traditional type called "本みりん", which was developed a hundred years ago. It is produced almost all from rice,  kōji and alcohol. During brewing process, about 14 % of alcohol is included, so that it protects mirin from going bad or spoiling. In fact sugar is not added to it. Mirin is a kind of rice wine similar to sake. Sweetness comes from its brewing process. 
  The other is a fake of 本みりん, often called "みりん風調味料", which hardly contains alcohol and adds sugar and broth instead. It is 40%–50% sugar. Thus, new type is usually sold much cheaper in market. This kind of Mirin contain less  alcohol. 
  In Kansai style cooking, mirin is boiled  for a short time. This removes some of the alcohol.  Kansai-style boiled mirin is called nikiri mirin (煮切り味醂).But usually it is boiled enough to take alcohl away in cooking.
  Mirin is used in teriyaki sauce, too.Mirin is popular and widely used for Japanese dishes.
caption: A bowl filled with mirin
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