tion to providing flavor.
There are three general types of mirin ranging from hon mirin at 14% alcohol, shio mirin at 1.5% and shin mirin with less than 1% of alcohol yet with the same flavour.
With its mild sweet tangy flavour it compliments other saltier umami packed condiments commonly used in Asian cooking like soy sauce or tamari.
Mirin is a common staple used in Japanese cooking. Its a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content.
Mirin has a sweet