Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a kind of rice wine similar to sake, but with a lower alcohol content. In the Edo period, Mirin was drunk as a sweet sake. Otoso (お屠蘇, おとそ^?), traditionally drunk on Shōgatsu (正月 - Japanese New Year) was made by soaking a spice mixture in mirin. In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin, literally "boiled-over mirin." Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji   ) are the Chinese characters that are used in the modern Japanese logographic writing system along with hiragana (平仮名), katakana (片仮名), and the Arabic numerals. ... Japanese writing Kanji Kana Hiragana Katakana Hentaigana Manyōgana Uses Furigana Okurigana Rōmaji Hiragana ) is a Japanese syllabary, one component of the Japanese writing system, along with katakana and kanji; the Latin alphabet is also used in some cases. ... There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely over the past century or so. ... Rice wine refers to alcoholic beverages made from rice. ... Sake barrels at Itsukushima Shrine. ... Functional group of an alcohol molecule. ... The Edo period ), also called Tokugawa period, is a division of Japanese history running from 1603 to 1868. ... O-toso and three sakazuki lacquered vermillion cups Toso ), or o-toso, is spiced medicinal sake traditionally drunk during New Year celebrations in Japan. ... The kadomatsu is a traditional decoration for the new year holiday. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Kantō region, Japan. ...

Mirin is used to add a bright touch to grilled (broiled) fish or to erase the smell of it. A small amount is often used instead of sugar and soy sauce. It should not be used in excess however, as its flavor is quite strong. It is sometimes used as a sushi accompaniment. Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Many types of sushi ready to be eaten. ...

Mirin is commonly used in Teriyaki sauce.