Enhancing the Flavor and Aroma of Japanese Food with Mirin

If you’re someone who’s interested in Japanese cooking or Japanese cuisine in general, you might have probably heard about mirin before. As the Japanese ingredient doesn’t have the general familiarity of condiments like soy sauce, however, you may be unsure of what it is or how it should be used while cooking.

In this blog, we take a deep dive into mirin, covering its history, ingredients, and types. Also, we shed light on how the Japanese ingredient can be used in cooking, what substitutes can be used and how to store it. Stick with us!

What is Mirin?

Mirin is a sweet Japanese rice wine that’s used as a seasoning in Japanese cuisine. Also, some Japanese people consume mirin as a beverage, though it’s less common. Mirin has a low alcohol and high sugar content as compared to sake. It comes with a syrupy consistency that isn’t found in sake. Mirin’s delicate balance of acidity and sweetness makes it a versatile ingredient in several Japanese dishes.

When preparing Japanese food, mirin is added to improve flavors and keep fishy odors at bay. Also, its balance of acidity and sweetness complements several ingredients, ranging from vegetables to seafood and tofu. Whether it’s grilled vegetables or hot sauce, mirin can add an impactful flavor layer to the dishes.

What is Mirin Made of?

Mirin is made from a combination of glutinous rice, koji (a fungus type), and shochu (distilled alcohol). The blend of these ingredients undergoes a fermentation process, where the koji and rice interact and result in complex flavors and aromas. The complex flavors and aromas are produced when the koji is broken down into sugar by the amylase enzyme present in the rice malt. A traditional production process is then employed to convert the pressed liquid into mirin.

How Did It all Start?

There are several theories surrounding the origins of mirin. But two of them are the most predominant ones. The first theory suggests that mirin was brought to Japan from China in the form of sweet liquor during the Warring States Period (approximately 1467 to 1615). According to the second theory, shochu was added to liquors white sake and Nerizake, which has been a part of Japanese culture since ancient times. During the Edo period (around 1603-1868), Japanese people began using mirin as a seasoning in broiled eel and soba noodles. Today, mirin has become a staple of several Japanese cuisines.

Different Types of Mirin

Mirin can be categorized into several types based on its uses and characteristics. The two main mirin types are given below:

Hon-mirin: Also known as true mirin, hon-mirin is the most traditional form of mirin. It is made from koji, glutinous rice, and shochu and has an alcohol level of around 14%. The comparatively high alcohol content of mirin gives it a rich flavor and deep umami. Hon-mirin is used to add a balanced sweetness and complexity to several dishes, such as sukiyaki and teriyaki. Also, it’s one of the basic ingredients in some frozen desserts.

Mirin-like Seasonings: These seasonings, which include shio-mirin and aji-mirin, provide more affordable alternatives to traditional mirin. Aji-mirin is made from koji and rice, but the fermentation process is adjusted to keep the alcohol content to around 1%. Also, aji-mirin often contains added sweeteners like corn syrup to get the sweetness of traditional mirin. Shi-mirin is another variant of mirin that comes with about 1.5% salt. The slight saltiness of mirin affects the balance of sweetness in recipes.

Who Makes Mirin?

Yamasa Corporation, Mizkan Holdings, Kikkoman Corporation, and Takara Shuzo Co., Ltd. are some of the key players in the mirin market. These companies have a well-established presence in the development of authentic and traditional mirin. Also, the market is witnessing the emergence of new players that focus on premium and specialty products by adopting R&D initiatives and strategic collaborations. Here are some of the latest market developments:

• In June 2024, Kikkoman announced that it would be investing $560 million to establish a major new production facility in the rural community of Jefferson, Wisconsin. The new production unit will focus on the development of soya sauce and related seasonings, with the first shipment planned for launch in fall 2026.
• In February 2024, Sung Si-Kyung introduced "Kyungtakju," a type of makgeolli (Korean rice wine), along with its new liquor brand named "Kyung.” The alcohol content in makgeolli stands at 12%, which is higher than the usual 6-9% found in several commercially available makgeolli.

Mirin and Sake Compared

Mirin and sake are two popular Japanese rice wines. However, both of them have distinct flavor profiles and serve different culinary purposes. The high sweetness and low alcohol content of mirin, as compared to sake, makes it apt for adding sweetness and depth to glazes and sauces.

Sake, with its high alcohol content and distinct rice taste, is primarily consumed as a drink. It is widely known for its varied flavors, ranging from rich to floral and light to earthy. While sake can be used in cooking, it’s mainly known being one of the most popular Japanese drinks.

Knowing the difference between mirin and sake enables cooks and chefs to utilize them effectively when preparing food, unlocking the full potential of modern as well as traditional recipes alike.

Versatile Japanese Condiment

Mirin is one of the most commonly used seasonings in Japanese cooking. Also, it is one of the basic ingredients of some highly popular sauces. Some individuals also use mirin as a light alcoholic beverage. All in all, the gentle sweetness and subtle acidity of mirin elevate the taste of every culinary creation.