{"id":29610,"title":"Mirin: What Is It? How to Use It or Replace It?","modified":"2025-07-12T22:24:59+02:00","plain":"What Is Mirin?\n\nMirin (pronounced \u201cmirinne\u201d, not \u201cmirain\u201d as in my cold soba video) is a type of Asian wine used as a condiment, which comes from Japanese cuisine. It's quite similar to sake, but less alcoholic and sweeter.  \n\nSoba dipping sauce made with mirin\n\nTo make mirin, cooked glutinous rice and cultured rice are fermented in a rice liquor, shochu, similar to vodka. \n\nThe mixture is left to rest for several months, allowing the liquid to obtain the famous slightly sweet \u201cumami\u201d flavor.\n\nOrigins of Mirin\n\nThroughout its history, mirin hasn't always been used as it is today. Initially, this rice wine was consumed like any other wine: it was an alcoholic beverage. Unlike Chinese Shaoxing wine, which is really not meant to be drunk.  \n\nThanks to its pronounced and sweet taste, it began to be used to season dishes towards the end of the 17th century. \n\nIt gradually spread through Asian cuisines until 1950, when it really became popular, achieving the status of an essential condiment in Japanese cuisine. \n\nToday, it is no longer consumed as a drink at all, but you can always show off your knowledge by offering it in shots at the end of a Japanese meal.\n\nThe Difference Between Mirin and Sake\n\nAs I mentioned earlier, mirin is quite similar to sake, but you shouldn't interchange them, as they do have some differences! \n\nMirin, without necessarily containing more sugar than sake, has a sweeter taste due to a higher concentration. It doesn't require much transformation in cooking, which makes it very convenient for sauces and glazes.  \n\n\n\nConversely, sake is more alcoholic. So use it with caution in your recipes.  \n\nQuick tip: When cooking your preparation, add sake earlier than you would add mirin. This will allow more time for the alcohol to evaporate. \n\nThe Different Types of Mirin\n\nDigging a little deeper, we can distinguish four types of mirin, which can also be ranked in this order:\n\n\u201cHon mirin\u201d (\u201cauthentic mirin\u201d) follows the traditional recipe I described earlier. It has an alcohol content of 14%, which allows it to be preserved for several months outside the refrigerator.  \n\nThis is the noblest mirin, but also the most expensive. (The one to offer in shots at the end of the meal to show off a bit) \n\nAnother mirin, often described as ordinary, is obtained by replacing shochu in the fermentation process with more traditional sake.\n\nAji mirin (\"salt mirin\") contains more salt than the others, as well as starch syrup. The advantage is that it avoids taxes on alcoholic goods, making it cheaper.  \n\nThe disadvantage is that it gives it a higher salt content, which should be kept in mind for your recipes.\n\n\u201cMirin fumi\u201d (\u201cmirin flavor\u201d) is an industrial version of mirin. It is produced industrially and contains almost no alcohol.  \n\nThis is the lowest quality mirin, but also the cheapest.\n\nHow to Replace Mirin\n\nYou had never heard of mirin before googling it and landing on this page? So you don't have any in your kitchen, but it's listed in the ingredients of your recipe?  \n\nThere are alternatives to replace it, even if you'll never get the original flavor of mirin. \n\nAs I told you, mirin is quite similar to sake, but it's not an equivalent. \n\nIf you have sake, combine it with sugar to replace mirin (3 parts sake to 1 part sugar). \n\nSimilarly, you can mix a little sugar with rice vinegar to approximate mirin (in this case, 4 parts vinegar to 1 part sugar).\n\nHow to Use Mirin?\n\nI often use mirin because it's great for sweetening a dish. Depending on the food it accompanies, it can even help caramelize certain ingredients, giving them a beautiful golden glaze.  \n\nYou can use mirin in all sorts of Japanese recipes: fish (narutomaki), seafood, ramen broth, salads... You can even go further and find a place for it in dipping sauces, classic sauces, marinades, dressings... I also use it in my yakitori chicken recipe\n\nBeef Yaki Udon with a beautiful mirin caramelization \n\nLast tip: wherever you use it, add mirin carefully. It has a fairly strong taste and could ruin your dish if you pour too much from the bottle...  \n\nWhere to Buy Mirin?\n\nGenerally, you can find it in all Asian grocery stores and also in supermarkets, in the sushi section.\n\nAlternatively, you can buy it on Amazon\n\nRecipes Using Mirin\n\n20\u5206\u4ee5\u5185\u3067\u4f5c\u308c\u308b\u6599\u7406 (125)20\ubd84 \uc774\ub0b4\uc5d0 \uc900\ube44\ub418\ub294 \uc2dd\uc0ac (112)4759 (1)Air Fryer (33)Air Fryer (19)Air fryer (15)Air Fryer (13)Air Fryer (18)Airfryer (34)Airfryer (26)Alt-i-ett-gryte (115)Aperitivos (69)Appetizers (71)Arroz (37)Arroz (30)Arroz (36)Asian Vegetarian Recipes (58)Asiatische vegetarische Rezepte (53)Asiatiske vegetaroppskrifter (54)Bali Reis (8)Bali Reise (8)Bali Reise (8)Bali Rejse (8)Bali Travel (8)Bangkok Reis (6)Bangkok Reise (6)Bangkok Reise (6)Bangkok Rejse (6)Bangkok Travel (6)Bebidas (2)Bebidas (4)Bebidas (7)Bedre end p\u00e5 restauranten (211)Bedre enn p\u00e5 restaurant (211)Beef (61)Belgfrukter (6)Besser als im Restaurant (212)Beter dan in het restaurant (217)Better than take-out (232)Bevande (7)Boeuf (74)Boissons (7)B\u00e6lgfrugter (5)Carne bovina (51)Carne de vaca (54)Carne de vacuno (54)Cerdo (79)Chicken (91)Comida lista en 20 minutos o menos (125)Desserter (31)Desserter (31)Desserts (43)Desserts (33)Desserts (31)Dim Sum (28)Dim Sum (43)Dim sum (26)Dim Sum (25)Dim sum (22)Dim sum (24)Dim sum (22)Dim sum (17)Dim sum (13)Dinner ideas (264)Divers (27)Diverse (6)Diversen (10)Diversos (11)Dolci (33)Dranken (2)Drikkevarer (5)Drikkevarer (3)Drinks (5)Dykkere (11)Eenpansgerecht (98)Fideos (62)Fisch (15)Fish (16)Fisk (17)Fisk (16)Frango (86)Frango (73)Freidora de aire (24)Friggitrice ad aria (26)Fruits de mer (15)Frutos do mar (7)Frutti di mare (12)F\u00fcr den Aperitif (54)Gem\u00fcse (26)Gerichte in 20 Minuten oder weniger (116)Getr\u00e4nke (6)Groenten (21)Gr\u00f8nnsaker (24)Gr\u00f8ntsager (21)Hanoi Reis (6)Hanoi Reise (6)Hanoi Reise (6)Hanoi Rejse (6)Hanoi Travel (6)H\u00e4hnchen (74)H\u00fclsenfr\u00fcchte (9)Ideas para la cena (244)Idee per la cena (255)Ideen f\u00fcrs Abendessen (237)Ideer til aftensmad (230)Ideer til middag (231)Idee\u00ebn voor het avondeten (240)Ideias para o jantar (213)Ideias para o jantar (247)Id\u00e9es pour le souper (303)Informaci\u00f3n pr\u00e1ctica (35)Informazioni pratiche (39)Informa\u00e7\u00f5es pr\u00e1ticas (28)Informa\u00e7\u00f5es \u00fateis (30)Infos pratiques (65)Kip (83)Kylling (78)Kylling (85)Legumbres (8)Legumes (18)Legumes (17)Legumi (9)Leguminosas (4)Leguminosas (5)Listes de courses (27)L\u00e9gumes (30)L\u00e9gumineuses (9)Maaltijd klaar in 20 minuten of minder (120)Macarr\u00e3o (57)Maiale (88)Manzo (54)Marisco (12)mariscos (12)Massas (63)Meal ready in 20 minutes or less (133)Meeresfr\u00fcchte (12)Meglio che al ristorante (222)Meilleur qu'au resto (266)Mejor que en el restaurante (226)Melhor que no restaurante (179)Melhor que no restaurante (217)Miscellaneous (13)Molhos e condimentos (77)Molhos e condimentos (77)M\u00e5ltider ferdige p\u00e5 20 minutter eller mindre (113)M\u00e5ltider klar p\u00e5 20 minutter eller mindre (104)Nagerechten (26)Noedels (60)Non classifi\u00e9(e) (69)Noodles (64)Nouilles (68)Nudeln (59)Nudler (51)Nudler (56)Num s\u00f3 tacho (123)Oksek\u00f8d (45)One-Pot-Gerichte (124)One-pot (142)One-pot (135)Outros (10)Para o aperitivo (51)Para o aperitivo (43)Pasta (63)Pasti pronti in 20 minuti o meno (121)Peixes (11)Peixes (14)Per l'aperitivo (66)pescado (18)Pesci (18)Peulvruchten (6)Phuket Reis (6)Phuket Reise (6)Phuket Reise (6)Phuket Rejse (6)Phuket Travel (6)Piatti in un'unica pentola (138)Poissons (19)Pollo (80)Pollo (83)Porc (92)Porco (61)Porco (67)Pork (81)Postres (33)Poulet (106)Pour l'ap\u00e9ro (84)Practical info (39)Praktische info (30)Praktische Infos (35)Praktisk informasjon (26)Praktiske oplysninger (26)Receitas Asi\u00e1ticas Vegetarianas (47)Receitas Asi\u00e1ticas Vegetarianas (47)Recettes Asiatiques V\u00e9g\u00e9tariennes (63)Refei\u00e7\u00f5es prontas em 20 minutos ou menos (107)Refei\u00e7\u00f5es prontas em 20 minutos ou menos (126)Reis (34)Repas pr\u00eat en 20 minutes ou moins (145)Restos et bons plans (2)Rice (44)Ricette Asiatiche Vegetariane (55)Rijst (34)Rindfleisch (53)Ris (36)Ris (31)Riso (39)Riz (48)Rundvlees (54)Salsas y condimentos (102)Salse e condimenti (96)Saucen & Gew\u00fcrze (92)Saucer og krydderier (74)Sauces and condiments (110)Sauces et condiments (125)Sauser og krydder (88)Sauzen en smaakmakers (73)Schweinefleisch (78)Seafood (13)Sem categoria (1)Senza categoria (3)Sin categorizar (21)sj\u00f8mat (11)Skaldyr (10)Sobremesas (28)Sobremesas (29)Soepen en bouillons (35)Sopas e Caldos (29)Sopas e caldos (30)Sopas y caldos (35)Soupes et bouillons (39)Soups and broths (33)Starches (9)Storfe (49)Suppen & Br\u00fchen (31)Supper og bouilloner (34)Supper og buljonger (30)Svinekj\u00f8tt (74)Svinek\u00f8d (77)Technieken (11)Techniken (9)Techniques (20)Techniques (13)Tecniche (9)Teknikker (10)Teknikker (8)Til aperitif (62)Til aperitiffen (62)Tofu (18)Tofu (3)Tofu (3)Tofu (3)T\u00e9cnicas (11)T\u00e9cnicas (9)T\u00e9cnicas (10)Ukategoriseret (4)Ukategorisert (3)Uma Panela S\u00f3 (105)Una olla (126)Uncategorized (9)Unkategorisiert (3)Ustensiles (6)Varie (11)Varkensvlees (73)Vegetables (28)Vegetariano (59)Vegetarische Aziatische recepten (51)Vegetariske asiatiske opskrifter (49)Verduras (28)Verdure (24)Verschiedenes (6)Viagem Bali (8)Viagem Bali (8)Viagem Bangkok (6)Viagem Bangkok (6)Viagem Hanoi (6)Viagem Hanoi (6)Viagem Phuket (6)Viagem Phuket (6)Viaggio Bali (8)Viaggio Bangkok (6)Viaggio Hanoi (6)Viaggio Phuket (6)Viaje Bali (8)Viaje Bangkok (6)Viaje Hanoi (6)Viaje Phuket (6)Vis (18)Voor bij de borrel (58)Voyage Bali (41)Voyage Bangkok (6)Voyage Hanoi (6)Voyage Phuket (6)voyage (4)Zeevruchten (13)Zuppe e brodi (35)\u00c9n-gryde-retter (116)\u3054\u98ef (37)\u3057\u30fc\u3075\u30fc\u3069 (13)\u305d\u306e\u4ed6 (10)\u30a2\u30b8\u30a2\u7cfb\u30d9\u30b8\u30bf\u30ea\u30a2\u30f3\u6599\u7406 (51)\u30a2\u30da\u30ed\u7528\u304a\u3064\u307e\u307f (65)\u30a8\u30a2\u30d5\u30e9\u30a4\u30e4\u30fc (12)\u30ab\u30c6\u30b4\u30ea\u30fc\u306a\u3057 (8)\u30b9\u30fc\u30d7\u3068\u30d6\u30a4\u30e8\u30f3 (36)\u30bd\u30fc\u30b9\u3068\u8abf\u5473\u6599 (69)\u30c7\u30b6\u30fc\u30c8 (28)\u30cf\u30ce\u30a4\u65c5\u884c (6)\u30d0\u30ea\u65c5\u884c (8)\u30d0\u30f3\u30b3\u30af\u65c5\u884c (6)\u30d7\u30fc\u30b1\u30c3\u30c8\u65c5\u884c (6)\u30ec\u30b9\u30c8\u30e9\u30f3\u3088\u308a\u7f8e\u5473\u3057\u3044 (225)\u30ef\u30f3\u30dd\u30c3\u30c8 (126)\u57fa\u672c\u60c5\u5831 (21)\u584a\u6839\u985e (2)\u5915\u98df\u306e\u30a2\u30a4\u30c7\u30a2 (253)\u6599\u7406\u30c6\u30af\u30cb\u30c3\u30af (8)\u70b9\u5fc3 (24)\u725b\u8089 (57)\u8c5a\u8089 (78)\u91ce\u83dc (14)\u98f2\u307f\u7269 (4)\u9b5a (17)\u9d8f\u8089 (91)\u9eba (64)\uad6d\uc218 (61)\uae30\ubc95 (11)\uae30\ud0c0 (11)\ub2ed (88)\ub3fc\uc9c0 (76)\ub450\ubd80 (3)\ub514\uc800\ud2b8 (36)\ub524\uc12c (25)\ub808\uc2a4\ud1a0\ub791\ubcf4\ub2e4 \ub354 \ub9db\uc788\ub294 (221)\ubbf8\ubd84\ub958 (3)\ubc1c\ub9ac \uc5ec\ud589 (8)\ubc29\ucf55 \uc5ec\ud589 (6)\uc18c\uace0\uae30 (56)\uc18c\uc2a4 \ubc0f \uc870\ubbf8\ub8cc (54)\uc218\ud504 \ubc0f \uc721\uc218 (36)\uc2e4\uc6a9 \uc815\ubcf4 (24)\uc300 (32)\uc544\uc2dc\uc544 \ucc44\uc2dd \uc694\ub9ac (52)\uc5b4\ub958 (16)\uc5d0\uc5b4\ud504\ub77c\uc774\uc5b4 (19)\uc5d0\ud53c\ud0c0\uc774\uc800\uc6a9 (60)\uc6d0\ud31f (117)\uc74c\ub8cc (4)\uc800\ub141 \uc2dd\uc0ac \uc544\uc774\ub514\uc5b4 (255)\ucc44\uc18c (21)\ucf69\uacfc\uc2dd\ubb3c (4)\ud478\ucf13 \uc5ec\ud589 (6)\ud558\ub178\uc774 \uc5ec\ud589 (6)\ud574\uc0b0\ubb3c (13)Charger plus","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29610"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29610\/revisions"}],"predecessor-version":[{"id":45886,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29610\/revisions\/45886"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20570"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}