Ever wondered what's in mirin?

Mirin is a Japanese condiment which contains about 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 is made to resemble the flavor of mirin. Mirin-style condiments contain less than 1% alcohol, and they are usually cheaper than hon-mirin.

Mirin is a clear, gold liquid. It adds a mild sweetness and nice aroma to many Japanese dishes. Especially, it helps mask the smell of fish and seafood. Mirin also adds luster to ingredients and is a key ingredient in teriyaki sauce.

Geraldine