mirin or dry white wine
Mirin is primarily carbohydrates (sugars), with minimal protein or fat. It contains small amounts of amino acids and salts from the fermentation process, though it is not a significant source of micronutrients.
About
Mirin is a sweet Japanese cooking liquid produced by fermenting glutinous rice (mochigome) with koji mold and sometimes a distilled spirit. The result is a syrupy condiment with a golden to amber color, ranging from 40–50% sugar content depending on type. Three primary grades exist: hon-mirin (true mirin, 14% alcohol and 60% sugar), shio-mirin (salted mirin with 1.5% salt), and ama-mirin or shio-mirin (sweet mirin with added sweeteners and lower alcohol). The flavor profile is distinctly sweet with subtle fermented complexity, umami depth, and a clean finish without cloying aftertaste due to the koji enzyme activity breaking down starches into glucose and maltose.
The ingredient originated in Japan during the Edo period and became indispensable to Japanese cuisine. Hon-mirin requires extended aging (sometimes up to three years) and naturally contains alcohol that cooks off during heating, while commercial ama-mirin relies on starch hydrolysates and added sweeteners for convenience and shelf stability.
Culinary Uses
Mirin serves as a sweetener, glazing agent, and umami enhancer in Japanese cooking. It is fundamental to teriyaki sauces, tare for grilled meats and fish, glazes for simmered vegetables, and sweetening agent in dashi-based broths and soups. The ingredient caramelizes when heated, creating glossy coatings on broiled foods and contributing depth to nimono (simmered dishes). Beyond Japan, mirin appears in modern fusion cuisine as a sweetener in Asian-inspired sauces. The alcohol content evaporates during cooking at temperatures above 70°C (158°F), making it suitable for all dietary requirements once cooked. Mirin balances savory and salty elements without the heaviness of refined sugar.