Mirin (sweet sake for cooking), is made from short-grain rice, glutinous rice and distilled alcohol. This light golden sake ranks with soy sauce, dashi (stock) and miso as one of the most important Japanese seasonings.

To use
The combination of alcohol and sugars gives mirin its distinctive flavor and sweetness - and also provides it with two particularly prized characteristics: the ability to mask strong fish and meat odors and the sheen it imparts to food, particularly noticeable in teriyaki.

Mirin is commonly used in grilled and simmered dishes, dipping sauces and broths. It also is a commonly used ingredient in dressings and Japanese pound cake.

To store
Mirin should be stored in a dark, cool place.