Mirin Packs an Umami Punch—Here's How to Use It in Everything From Stir-Fries to Marinades

Sauces and flavorings packed with umami are among the hallmarks of Japanese cuisine. While everyone is familiar with soy sauce and sesame oil, the same can't be said of another key ingredient in Japanese recipes: mirin, a Japanese rice wine. Ahead, we explain why you should make this special condiment a pantry staple in your kitchen and the different varieties available, plus suggestions for dishes highlighting mirin's sweet, distinctive flavor.

What Is Mirin?

Mirin is a subtly sweet Japanese rice wine with a flavor profile similar to sake, but a lower alcohol content (approximately 8 percent to 14 percent alcohol by volume, or ABV). The alcohol cooks off once it's heated through. It boasts a bold umami flavor, which is why it's a popular ingredient in teriyaki sauce and other Asian marinades. The sugar component of mirin has another upside that comes to light when added to sauces and glazes: once heated, it lends a sheen to everything it coats.

Is Mirin the Same as Rice Vinegar?

Mirin and rice vinegar share the same base ingredient, but there are flavor distinctions between the two condiments.

Mirin

Mirin is made by fermenting a blend of steamed glutinous mochi rice, koji (fermented rice), and distilled rice liquor or shochu (sweet potato alcohol). This cooking wine's fermentation process can take upwards of two months to a few years, resulting in a tangy but sweet taste, with a higher sugar content than rice vinegar.

Rice Vinegar

Rice vinegar results from fermenting rice in water, and undergoes a lengthier aging process. Almost no alcohol remains after fermentation; the process lends the vinegar a boldly acidic taste, adding zing to everything from sushi and fried rice to salad dressings.

Substitutes for Mirin

If your cupboard collection of Asian condiments doesn't include mirin, you can still proceed with recipes for dumplings, stir-fries, and other favorites. Though sour, rice vinegar can substitute for mirin—just mix 1/2 teaspoon sugar into one tablespoon of rice wine vinegar to mimic mirin's flavor. In a pinch, you can also substitute vermouth, white wine, dry sherry, or marsala wine for mirin.

3 Types of Mirin

When shopping for mirin, look for these three types; each lends unique oomph to recipes.

Aji-mirin: Sweeter, thanks to the addition of corn syrup—and with a lower alcohol content—this mirin is the most commercial. It's easy to find in your local grocery store (Kikkoman is a widely available brand).

Hon-mirin: Also called "true mirin" or "real mirin," this traditional mirin tips the scales with about 14 percent alcohol but has no salt content.

Shio-mirin: What hon-mirin lacks, shio-mirin gains! This type, also known as "salt mirin," contains about 1.5 percent salt. It's added during fermentation, creating a salty-sweet mirin. (While the other mirin types can be consumed as a beverage, this mirin is best used in recipes.)

Storing Mirin

Mirin can be kept in the refrigerator or a cool, dark pantry for up to six months after opening.

How to Cook with Mirin

Mirin expands your flavor vocabulary in an instant.

• Combine it with soy sauce for a quick teriyaki sauce, heightening the taste (and the luster) of beef, chicken, salmon, tofu, or vegetables.
• Swap it for rice vinegar and sugar in this Japanese marinade.
• Add it to this dipping sauce for tempura vegetables.
• Enjoy its sweet, tangy flavor in our Korean beef chuck roast,