Food · Seasonings
Mirin
みりん (Mirin)
Also known as: Honmirin, Sweet Rice Cooking Wine
At a glance
| Category | Food |
|---|---|
| INCI name | Not applicable (food use) |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | みりん, ミリン, 味醂 |
| Origin | Fermented (glutinous rice fermented with koji and shōchū) |
| Typical functions | Cooking seasoning, Glaze agent, Tenderizer |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. Honmirin containing alcohol above 1 percent is also subject to Liquor Tax Law. |
Mirin is a sweet, glossy rice-based cooking wine foundational to Japanese cuisine. It is made by fermenting steamed glutinous rice with rice koji and distilled rice spirit (shōchū) for an extended period — 40 to 60 days for traditional honmirin. The amino acids and residual sugars give Japanese dishes their characteristic depth of flavor and glossy finish.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Teriyaki and nimono (simmered dishes)
- Glazes for grilled fish
- Sauce and marinade bases
What it is
Honmirin is produced by combining steamed glutinous rice (mochigome), rice koji, and distilled spirit (shōchū), then allowing enzymatic hydrolysis to proceed for 40 to 60 days. The resulting liquid contains glucose and maltose from starch hydrolysis, amino acids from protein breakdown, and alcohol — approximately 14 percent by volume.
Related products include mirin-fū chōmiryō (mirin-style seasoning) and hakujunshu (a similar rice-based cooking spirit). These have different regulatory classifications and taste profiles.
Typical uses in Japanese products
Mirin is used across Japanese cooking for teriyaki glaze, nimono (simmered dishes), sauces, marinades, and dashimaki tamago. The sugars caramelize during cooking, contributing to the glossy finish on grilled fish and nimono.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. Honmirin with alcohol content above 1 percent is regulated under Liquor Tax Law.
Regulatory classification in other markets
| EU | Food use permitted. Alcoholic versions are subject to alcohol regulations. |
|---|---|
| USA | Imported as a specialty cooking ingredient; alcohol status varies by state. |
| China | Imported as specialty Japanese cuisine ingredient. |
| Korea | Similar fermented-rice seasonings exist in Korean food culture. |
Example products
Example finished products will be added after verification.
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Related ingredients
References
- MAFF JAS standards — mirin
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.