Mirin (みりん) is an essential condiment used in Japanese cuisine. It is  rice wine similar to cooking sake,but with a lower alcohol content and higher sugar content. It is used to give a delicious rich flavour to your fish and meat dishes, or to soften strong flavoured ingredients. Also most famously used to make sweet sauces such as teriyaki and yakitori, or to soften strong flavoured ingredients.

Three types of mirin are common. The first is hon mirin (true mirin), which contains about 14%
The second is shio mirin, which contains alcohol as low as 1.5% to avoid alcohol tax.
The third is shin mirin (new mirin), or mirin-fu chomiryo (mirin-like seasoning),which contains less than 1% alcohol, yet retains the same flavor.

The Kansai region's style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate. In the Kantō regional style, the mirin is used untreated.

Mirin is used to add a bright touch to grilled or broiled fish or to erase the fishy smell. It should not be used in excess, however, as its flavor is quite strong. It is sometimes used to accompany sushi.

November 30 has been designated the day of hon-mirin by the mirin industry.

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