Mirin Rice Wine

Mirin is a Japanese rice wine that is a staple in Japanese cooking. It is made from glutinous rice, rice koji (a mold), and water, and is fermented for several weeks. The fermentation process creates a sweet, mild flavor and a syrupy consistency.

Mirin is used as a sweetener and flavoring agent in many Japanese dishes. It adds a subtle sweetness and a glossy sheen to glazes, sauces, and marinades. It is commonly found in teriyaki sauces, stir-fries, and simmered dishes.

Mirin is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It contains alcohol, but the amount is typically very low in finished products due to evaporation during cooking. JECFA has evaluated mirin and did not set a numeric limit (ADI not specified). No significant health controversies are associated with its typical use in food.