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Mirin is a sweetened rice wine from Japan, less alcoholic than sake. The Chinese Shao-Hsing is roughly equivalent, but is also used for drinking. Mirin is not generally used for drinking except for a New Yaer ritual and is mainly used as a flavouring - add to marinades and grilled meats, combine in equal quantities with soy sauce, or other table sauces. Mirin comes in a range of flavoured variants, called ajimirin.

Further Reading

  • Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.