Sweet, syrupy elixir with a complex balance of umami and subtle floral notes; it carries a luscious, sticky texture that enhances any dish. Mirin is a cornerstone in Japanese cuisine, often lending depth to sauces and marinades.
Where it comes from
A staple in Japanese cooking, mirin dates back to the Edo period and is traditionally made from glutinous rice, giving it a rich cultural heritage.
In the kitchen
Mirin adds sweetness and depth to sauces like teriyaki and helps balance savory flavors in dishes such as sukiyaki and teriyaki chicken.
Nutrition (per 100g)
134kcalCal
0.0gProtein
0.0gFat
33.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Rice
Splash mirin over rice just before serving—its sweet lift and umami touch turn plain grains into a subtle treat.
Miso
Miso's salty punch meets mirin's sweet touch. Medium heat, two minutes—mirin tames miso's sharpness, leaving a mellow, rich glaze perfect for simmered dishes.
Sake
Combine sake and mirin for a teriyaki base. Mirin's sweetness deepens sake's flavor, creating a rich glaze.
Eel
Simmer with eel. Mirin's sweetness balances the savory, creating a glossy finish that clings to the eel.
