Mirin is a traditional Japanese rice-based preparation, recognizable to its sweetness and to its sweet notes. Formerly enjoyed as an alcoholic beverage, it is now mainly used in cooking to enhance the flavors of dishes. It is obtained from sticky rice, koji and alcohol, then goes through fermentation which generally lasts 40 to 60 days.
In Japanese cuisine, mirin brings consistency and depth to dishes. It is used to glaze or simmer meats and fish, but also in sauces in combination with soy sauce. It gives a creamier texture to preparations and enriches dishes with subtle touches sweet and umami.
