Mirin

Three Kinds of Mirin

Mirin is one of the essential Japanese seasonings that adds sweetness and umami to food.

Interestingly, mirin is brewed just like sake: It is sweet rice wine and contains up to 14% of alcohol, so it is taxed as alcohol in Japan.

To avoid tax, there are two types of mirin alternatives. One is “taste-like-mirin seasoning” and the other is “mirin-type seasoning.”

In the Asian aisle of grocery stores in the US, you will likely see taste-like-mirin seasoning and mirin-type seasoning. Majority of Japanese people in Japan use either of them.

Tast-Like-Mirin Seasoning

This is mix of several condiments to mock Mirin and has less than 1% alcohol. This is much cheaper than real mirin but does not have full flavor that mirin has and does not have glaze.

Of course, this still works in recipes.

Mirin-Type Seasoning

This is made from fermented rice just like mirin. After brewing process, some sweeteners are added, so this contains about 10% alcohol.

However, this is added some sodium to make is not drinkable. This way, this is not considered alcoholic drink and can avoid tax.

When you use this, you may need to adjust amount of salt because this condiment already contains some salty taste.

Real Mirin (Hon Mirin)

Real mirin is made from fermented rice. It has natural sweet taste that rice has and is drinkable just like sake.

You can drink it as is or combine it with equal amounts of soy milk. It is good idea to add lemon juice and ginger juice to Mirin to drink.

When you use this as alternative of sugar, it lowers your blood sugar spike comparing to sugar.

You can find real mirin at Japanese grocery stores or some Asian grocery stores.

I have found some at a liquor store. It was right next to sake.