Mirin is a Japanese rice -based condiment, which is used in cooking to give sweetness and smoothness to dishes. It is an essential ingredient of Japanese cuisine, which brings a sweet and subtle note to sauces, marinades and soups. The mirin is produced from cooked and fermented glutes rice, which is mixed with water and koji (a kind of mushroom). The mixture is left to macerate for several months, then filtered and pasteurized before being bottled. The mirin has a pale yellow color and a syrupy texture, and it is softer and less alcoholic than the sake. The Mirin is used in cooking as a sweet equivalent of the sake, which he often replaces in recipes of Teriyaki sauce or marinades. It can also be used to soften vegetables, to flavor soups or fish dishes, or to give shine to the oven dishes.
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