【Reading】みりん

【English Name】Mirin

Mirin is a uniquely Japanese alcoholic seasoning made from glutinous rice, rice koji, and shochu (or alcohol). Under the Liquor Tax Act it falls into the category of compounded liquor, with an alcohol content of about 13–14% and a sugar concentration reaching about 45–50%.

In the world of sushi, nikiri-mirin (boiled-down mirin) is an indispensable presence. It is widely used in the nitsume (reduction glaze) and marinade sauces of Edomae sushi, and in the simmering liquid for anago (conger eel), playing the role of suppressing the odor of ingredients while adding refined sweetness and luster. Its alcohol content promotes the penetration of flavor into the ingredients, and it also has the effect of preventing the shape from collapsing.

Several theories exist regarding its origin. According to the theory that it was transmitted from China during the Warring States period, a description of the word "mitsurin" can be seen in the 1593 "Komai Nikki." On the other hand, a domestic-origin theory is also advocated, holding that it began with adding shochu to a sweet sake like the neri-zake handed down in Japan since ancient times.

Initially it was enjoyed by the upper classes as a sweet drinking liquor, but its use as a seasoning for cooking began only after entering the late Edo period. A record of it remains in a cookbook published in 1785, and its use in soba dipping broth and the sauce for kabayaki gradually spread.

It should be kept in mind that the "mirin-style seasoning" now on the market is a separate product with less than 1% alcohol, differing from true mirin (hon-mirin) in raw materials, production method, and culinary effects.