Uses of Mirin

Now mostly used for cooking, mirin is ideal for toning down strong tastes and odours, particularly those of fish, while bringing out the flavours of other ingredients; a synthetic, condiment-style mirin will not be as effective in reducing odours due to its low alcohol content.

Mirin gives an interesting depth of flavour to dishes and adds a brilliant glaze to sauces.

Interestingly, mirin can change the texture of foods such as fish if added too early in cooking. The alcohol content helps the proteins contract, causing the texture to firm up, so it’s best to add mirin in the later stages if you want to retain the soft, delicate texture of the fish.

It is the prime ingredient in teriyaki sauce and the dressing served with tempura.

Mirin is also used in a ceremonial drink to celebrate the beginning of shōgatsu,the Japanese new year. A special spice mixture is soaked in mirin to make the traditional drink toso, which is drunk to chase away the previous year’s misfortunes. A saying goes: “If one person drinks this, his family will not fall ill; if the whole family does, no-one in the village will fall ill.”