Mirin (Sweet Rice Wine)

미림Mirim

N/A (fermented rice product)

味醂(Mirin) - Flavor of sweet wine — a rice-based sweet cooking wine

Mirin originated in Japan during the Sengoku period (15th-16th century), initially consumed as a sweet alcoholic beverage before evolving into the indispensable cooking wine it is today. Its name 味醂 suggests 'flavor of sweet wine.' True hon-mirin is made by fermenting steamed glutinous rice with rice koji and shochu (distilled spirit), then aging for months. In shojin ryori, mirin plays a quiet but essential role — it rounds harsh edges, adds a lacquered gloss to simmered vegetables, and brings depth without overpowering the natural flavors that temple cuisine celebrates. The Korean equivalent, mirim (미림), is widely used in Korean cooking for similar purposes.

Traditional Medicine

Source: Traditional East Asian Medicine

Nature (性)

Warm (溫)

Flavor (味)

sweet

Target Organs (歸經)

Spleen (脾), stomach

Benefits

digestion
Its warm nature warms the spleen and stomach and aids digestion
따뜻한 성질이 비위를 데우고 소화를 돕는다
Source: Traditional East Asian Medicine
circulation
Trace alcohol content promotes blood circulation
소량의 알코올 성분이 혈행을 촉진한다
Source: Traditional East Asian Medicine

Key Compounds

GlucoseAmino acidsOrganic acidsEthanol (trace, ~14% in hon-mirin)

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.

Seasonal Availability

Available year-round

Available year-round. True hon-mirin is brewed and aged; cheaper mirin-fu is a synthetic substitute with added sweeteners.

Culinary Profile

Flavor

Delicately sweet with a subtle wine-like richness — adds glossy sheen and rounded sweetness without the sharpness of sugar

Texture

Thin, syrupy liquid with a gentle viscosity

Common Uses

Teriyaki sauce and glazesSimmered dishes (nimono) for balanced sweetnessDashi-based sauces (mentsuyu, ponzu blends)Rice seasoning for sushi rice alongside vinegarRemoving fishy or strong odors from ingredients

Western Substitutes

Dry sherry with a pinch of sugarRice vinegar with sugar (for acidity and sweetness)White wine with honey (approximate the gentle sweetness)

Traditional Medicine

Benefits

Key Compounds

Seasonal Availability

Culinary Profile

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