A sweet Japanese rice wine with low alcohol content, used primarily for cooking to add subtle sweetness and glossy finish to dishes. It balances salty and savory flavors while tenderizing proteins.
From Japanese 'mirin,' originally meaning 'sweet sake.' Developed in the Sengoku period (15th-16th centuries) as a sweet alcoholic beverage, it gradually evolved into a cooking ingredient as Japanese cuisine became more refined during the Edo period.
Traditional hon-mirin takes up to two years to brew and was once so prized that it was served as an elegant drink to nobility during the New Year celebrations! The natural sugars in mirin caramelize when heated, creating the signature glossy glaze on teriyaki and other Japanese dishes, while its alcohol content helps flavors penetrate ingredients more effectively than sugar alone.
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