Mirin, or rice wine, is a golden-colored Japanese cooking wine that was originally produced more than 400 years ago as a drinking wine but is now used as a condiment.

High in sugar and low in alcohol, it is made from sticky rice. A cousin of sake, it has a lower alcohol content (between 1% for Shin mirin and 14% for Hon mirin as opposed to 20%).

With an assertive flavor, mirin adds a sweet note to marinades, sauces (including teriyaki), glazes for grilled fish and other dishes. It has a pleasant aroma that is notable for its ability to mask the fishy smell of fish.