Mirin
Hon-mirin · Mirin-fu choumiryo · Shio mirin
Mirin: what every chef needs to know
Mirin — a Japanese sweet rice wine made by fermenting mochigome (glutinous rice) with koji and shochu. The end product contains 40–60% sugars and 14% alcohol (hon-mirin), making it function both as a flavouring agent and a structural improver. Professional classification: - Hon-mirin (true mirin): 14% alcohol, 40–50% sugars, complex fermentation profile. Legally classified as an alcoholic beverage in Japan - Mirin-fu choumiryo (type B): less than 1% alcohol, more sugars, for kitchens with an alcohol policy - Shio-mirin (salted mirin): 1.5% salt added to avoid alcohol duty Functions in the kitchen: 1. Gloss: sugars caramelise and give teriyaki its characteristic mirror-glaze 2. Tenderising: enzyme activity breaks down collagen structures in braises 3. Deodorising: neutralises fishy odours by binding to trimethylamine 4. Umami layering: a completely different sugar spectrum from regular sugar, combining with glutamate
Mirin: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Mirin: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Kippendij geglaçeerd in teriyaki tare (soy sauce, mirin, sake). Mirin ensures for the mirror-glans and soft sweetness That the dish typeert.
marinated kippenspiesjes herhaald glazed in tare of soy sauce and mirin above houtskool. each laag caramelises to diepe flavour.
Geconcentreerde dipsaus for cold soba: dashi, soy sauce and mirin in ratio 1:1:3. Mirin provides the sweet rondheid That the salt of soy sauce balances.
Mirin: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
for gasten That no alcohol mogen consumeren: heat mirin in a small pan to 90°C and let 2-3 minutes sudderen. the alcohol verdampt, the suikers and aroma's remain. This hot nikiri. use nikiri for dressings, cold sauces and desserts. Hon-mirin smaakt after nikiri zoeter and voller then mirin-fu.
classic teriyaki tare: 1 deel soy sauce + 1 deel mirin + 1 deel sake. reduce to sausdikte. the suikers in mirin karamelliseren above 140°C through Maillard-reactie and give the typical mirror-glans. never above 180°C: suikers verbranden and flavours bitter. Glazuur meat in the laatste 2 minutes of preparation.
Mirin bindt trimethylamine, the molecule responsible for visgeur, through chelaatvorming of the suikeralcoholen. Bestrijk raw fish light with mirin, let 15-30 minutes rusten and pat dry for verdere preparation. This works beter then lemon for subtle fish zoals halibut of schol.
Mirin: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Mirin: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an imported product.
Mirin: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Mirin: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Junmai Ginjo deelt the rijstaroma and the fruity esters of mirin. at teriyaki-dishes strengthens sake the sweet-savoury balance without the verfijning to overstemmen.
- Niigata Junmai Ginjo
- Daiginjo (premium)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Mirin
Can I substitute sugar for mirin?
Not on a one-to-one basis. Mirin provides a more complex sugar spectrum (glucose, maltose, oligosaccharides) than granulated sugar. As a substitute: 1 tablespoon mirin = 1 teaspoon sugar + 1 tablespoon sake or dry sherry. For teriyaki glaze, real mirin is essential: granulated sugar does not deliver the same caramelisation and gloss.
What is the difference between hon-mirin and mirin-fu?
Hon-mirin (true mirin) contains 14% alcohol and is produced by spontaneous fermentation of glutinous rice with koji and shochu. Mirin-fu is a cheaper alternative: a sugar solution with flavouring and less than 1% alcohol. Hon-mirin has a more complex, deeper flavour profile. For professional kitchens, hon-mirin is the standard.
How do I remove alcohol from mirin for halal or alcohol-free menus?
Heat hon-mirin in a small pan to 90–95°C and simmer for 2–3 minutes without boiling. The alcohol (boiling point 78°C/172°F) evaporates while the sugars and aromatics remain. This is called nikiri. Verify with an alcohol meter afterwards (<0.5% is generally considered alcohol-free).
What else can I use mirin for besides teriyaki?
Mirin neutralises fish odours (binds trimethylamine), tenderises collagen in braises, adds gloss to yakitori glaze, is the base of ponzu sauce, and balances the salt in soy-sauce-based marinades. Always use sparingly: 1–2 tablespoons per portion is typically sufficient.
At what temperature should you store Mirin?
Store Mirin at 15-25°C unopened, 4-8°C after openen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Mirin professionally?
The primary professional technique for Mirin is Nikiri mirin (alcohol verdampen) at 90-95°C for 2-3 min verhitten. Always verify core temperature with a calibrated probe thermometer.
Alternatives for Mirin
Professional substitutes for mirin in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
