Mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process. There are three types of mirin: hon mirin, shio mirin, and shin mirin. Hon mirin, also known as true mirin, contains about 14% alcohol and is produced by a 40 to 60 day mashing process. Shio mirin, or salt mirin, contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. Shin mirin, or new mirin, contains less than 1% alcohol, yet retains the same flavor.
Mirin is used in savory cooking and is often paired with soy sauce to make a braising liquid. It is also used to remove fishy or meaty smells in the preparation stage of cooking and helps fish to hold its shape when cooked. Mirin adds a bright touch to grilled or broiled fish or erases the fishy smell. A small amount is often used instead of sugar and soy sauce, and its flavor is quite strong. It is sometimes used to accompany sushi.
If you cant find mirin, you can substitute it with a dry sherry, sweet marsala wine, dry white wine, or rice vinegar. However, the substitutes may not provide the same flavor as mirin, and adjustments may need to be made to the recipe.
