--- title: "Mirin: what it means in cooking — Tiny Plates" description: "Mirin is a sweet Japanese rice wine for cooking. It adds gentle sweetness and shine to teriyaki, glazes, broths and dressings. How to swap it." url: "https://www.tinyplates.dev/glossary/mirin" --- # Mirin Mirin is a sweet Japanese rice wine for cooking. It adds gentle sweetness and shine to teriyaki, glazes, broths and dressings. How to swap it. Also called Hon mirin, Sweet rice wine. Mirin is a sweet rice wine used only for cooking. It is made by fermenting steamed glutinous rice with _koji_ and a distilled rice spirit, which leaves a thick, golden liquid with a clean sweet taste. It balances salty [soy sauce](https://www.tinyplates.dev/glossary/soy-sauce), gives sauces a shine and helps hide fishy smells. ## How to use it * **Teriyaki sauce.** Mix equal parts soy sauce, mirin and sake, with a little sugar if you like. Simmer until syrupy and brush over fish, chicken or tofu as a [glaze](https://www.tinyplates.dev/glossary/glaze). * **Noodle broths and dipping sauces.** Mix with [dashi](https://www.tinyplates.dev/glossary/dashi) and soy sauce for udon, soba and tempura dips. * **Simmered dishes.** Add it to stews and braised vegetables for sweetness. * **Dressings.** Use a little with [rice vinegar](https://www.tinyplates.dev/glossary/rice-vinegar) and soy sauce to dress salads. Real mirin has about 14 percent alcohol. When you use it in a cold dressing, simmer it for a minute or two first to [cook off the alcohol](https://www.tinyplates.dev/glossary/cook-off-the-alcohol). In cooked dishes, most of the alcohol cooks off, though some always remains. ## Substitutes * 1 tablespoon sake or dry sherry plus 1 teaspoon sugar for each tablespoon of mirin. This is the closest swap. * Dry white wine with sugar, in the same ratio. * For an alcohol-free version, use water or rice vinegar with sugar, about 1 tablespoon liquid and 1 teaspoon sugar. Add less if using vinegar, as it is sour. ## How to store it Real mirin keeps in a cool cupboard after opening. Mirin-style seasonings have less alcohol, so keep them in the fridge once opened. Either way, it is best within a few months. ## In recipes There are two kinds on the shelf. _Hon mirin_ is true mirin. Mirin-style seasonings, often labeled _aji-mirin_, contain little or no alcohol and are sweetened with syrup. They are cheaper and work in most recipes, but they taste sweeter and simpler. Read the label if you avoid alcohol. Do not confuse mirin with sake, which is drier, or with [Shaoxing wine](https://www.tinyplates.dev/glossary/shaoxing-wine), which is a darker Chinese cooking wine. ## Recipes that use it 18 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2024/01/Air-Fryer-Gochujang-Salmon-Rice-Bowls-5.jpg)Korean Salmon Rice Bowlwww.skinnytaste.com · 21 min](https://www.skinnytaste.com/korean-salmon-rice-bowl/) * [![](https://www.skinnytaste.com/wp-content/uploads/2013/06/chicken-and-zucchini-yakitori.jpg)Chicken and Zucchini Yakitoriwww.skinnytaste.com · 60 min](https://www.skinnytaste.com/grilled-chicken-and-zucchini-yakitori/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/01/Miso-Salmon-2.jpg)Miso Salmon Recipewww.skinnytaste.com · 372 min](https://www.skinnytaste.com/broiled-miso-salmon/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/05/Gochujang-Glazed-Salmon-4.jpg)Gochujang-Glazed Salmonwww.skinnytaste.com · 10 min](https://www.skinnytaste.com/gochujang-glazed-salmon/) * [![](https://www.skinnytaste.com/wp-content/uploads/2015/01/SalmonBowl-0013-s.jpg)Seattle Asian Salmon Bowlwww.skinnytaste.com · 20 min](https://www.skinnytaste.com/seattle-asian-salmon-bowl/) * [![](https://www.onceuponachef.com/images/2026/01/yakitori-1.jpg)Yakitoriwww.onceuponachef.com · 35 min](https://www.onceuponachef.com/recipes/yakitori.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2013/02/steamy-kitchens-salmon-honey-teriyaki.jpg)Honey-Teriyaki Salmonwww.skinnytaste.com · 15 min](https://www.skinnytaste.com/honey-teriyaki-salmon/) * [![](https://www.onceuponachef.com/images/2024/03/teriyaki-salmon-2-1200x1553.jpg)Teriyaki Salmonwww.onceuponachef.com · 20 min](https://www.onceuponachef.com/recipes/teriyaki-salmon.html) * [![](https://www.onceuponachef.com/images/2024/02/yakisoba-1200x1622.jpg)Yakisobawww.onceuponachef.com · 40 min](https://www.onceuponachef.com/recipes/yakisoba.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/07/Gochujang-Honey-Glazed-Shrimp-Skewers-2.jpg)Gochujang-Honey Glazed Shrimp Skewerswww.skinnytaste.com · 16 min](https://www.skinnytaste.com/gochujang-honey-glazed-shrimp-skewers/) * [![](https://www.onceuponachef.com/images/2024/01/chicken-teriyaki.jpg)Chicken Teriyakiwww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/chicken-teriyaki.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2018/04/salmon-teriyaki-1.jpg)Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowlswww.skinnytaste.com · 15 min](https://www.skinnytaste.com/honey-teriyaki-salmon-with-cauliflower-rice/) ## Related terms * [Soy sauceSoy sauce is a salty, savory sauce brewed from soybeans, wheat and salt. Light, dark and tamari explained, plus how to use it, swap it and store it.](https://www.tinyplates.dev/glossary/soy-sauce) * [Rice vinegarRice vinegar is a mild, slightly sweet vinegar made from rice. It seasons sushi rice, dressings, quick pickles and dipping sauces across Asia.](https://www.tinyplates.dev/glossary/rice-vinegar) * [Shaoxing wineShaoxing wine is an amber Chinese rice wine with a nutty, sherry-like taste. It seasons stir-fries, marinades and braises. Swap in dry sherry.](https://www.tinyplates.dev/glossary/shaoxing-wine) * [DashiDashi is the light Japanese stock made from kombu and bonito flakes. It is the base of miso soup and many sauces, and takes under 30 minutes to make.](https://www.tinyplates.dev/glossary/dashi) * [GlazeA glaze is a thin, shiny coating brushed or poured on food, from sugar icing on cakes to jam on tarts and sticky sauces on meat. Here is how to make one.](https://www.tinyplates.dev/glossary/glaze) * [Cook off the alcoholTo cook off the alcohol is to simmer wine or spirits so the harsh taste fades. Here is how long it takes and why some alcohol always stays in the dish.](https://www.tinyplates.dev/glossary/cook-off-the-alcohol) [More in pantry ingredients](https://www.tinyplates.dev/glossary/category/pantry-ingredients)[Every term from A to Z](https://www.tinyplates.dev/glossary)