from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A sweet Japanese rice wine used especially in cooking.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a form of Japanese rice wine, less alcoholic than sake


from The American Heritage® Dictionary of the English Language, 4th Edition

Japanese : Middle Chinese mei, flavor + Middle Chinese lan, remove the astringency of persimmons by soaking in rice wine (misread as lin, grove).

from Wiktionary, Creative Commons Attribution/Share-Alike License

Japanese kanji: 味醂; hiragana: みりん


  • This can't be understood other than in light of the fact that the sauce, anago no tsume, used in confecting eel sushi is a syrupy reduction made with table sugar, sake, soy sauce, and the sweet wine called mirin, and that during this reduction caramelizing causes the browning sugar to grow in mass through the formation of fructose and glucose.

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  • Warm Ginger-Soy Vinaigrette optional: In small saucepan, stir together 2 tablespoons soy sauce, 1/3 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons dark brown sugar, 1 tablespoon dark Asian sesame oil.

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  • This is a quickie, but tasty – stirfried carrot flowers, zucchini leaves, mushrooms and leek with tamagoyaki and some of the tiniest cherry tomatoes ever on noodles with sesame oil, mirin and soy sauce.

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  • Toss with remaining 1½ Tbsp tamari, mirin, and remaining sesame seeds.

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  • In a small saucepan, combine the soy sauce, mirin, brown sugar, and ginger.

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  • During the last 10 minutes, add the mirin and soy sauce and continue cooking uncovered to cook off any extra liquid in the dish.

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  • I had expected mirin, surveying other recipes, but Taichi said it could make the meat hard.

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  • You can make the broth less sweet if you like; in retrospect, I think I used too much mirin.

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  • Combine the sugar and mirin in a measuring cup, stirring to dissolve the sugar, and add to the pan.

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  • Collecting the ingredients proved a major hurdle that would have been a lot easier to overcome had I just schlepped to an Asian market in Virginia for the taro root, salted plum (ume) paste, rice vermicelli noodles, daikon radish, fried shallots, toasted sesame seeds, ginger root, pickled ginger, mirin, rice vinegar and daikon sprouts the recipe called for.

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