Mirin complements and balances the flavor of natural soy sauce in dishes. Although mirin, along with natural soy sauce (shoyu and tamari) and dashi (kombu stock), are known as the three essential tastes of old Japan, mirin was the missing ingredient in early American attempts at cooking with Japanese foods. Americans were quick to adapt salty Japanese seasonings such as miso, soy sauce, and umeboshi (salt-pickled plums), but the sweet taste and alcohol content of mirin was at first viewed with suspicion by natural foods shoppers. Consequently, prepared foods often lacked the balance and subtle sweetness of traditional Japanese cooking. However, as cooks began to realize that the simple ingredients comprising authentic mirin could be naturally transformed into an outstanding liquid seasoning, mirin grew in popularity.

Cooking Methods and Suggested Uses

Following are tips for using mirin in both Oriental and Western cooking styles. 

Sautéeing and Stir-Frying: Mirin adds depth of flavor to sautéed and stir-fried vegetable, fish, and noodle dishes. Its high natural sugar content allows it to burn easily, so it is often incorporated into a dish toward the end of cooking. This helps enhance and round out the flavors while contributing to the richness of the dish.

Simmering: Mirin is used to flavor many simmered and poached dishes including fish, shiitake mushrooms, reconstituted dried tofu, and deep-fried tofu. When simmering foods, use 1 tablespoon of mirin and 1 tablespoon of shoyu per cup of water or stock.

Here are some suggestions for using mirin in various ways.

In Desserts: Mirin is a delicious addition to such desserts as poached pears, fruit cakes, tea cakes, and glazes.

In Dips: Dips for tempura and other deep-fried foods, such as mochi, almost always include mirin.

As a Liqueur: Here is where the value of mirin made with traditional ingredients and unhurried, natural aging is most obvious. While other mirins and mirin-like seasonings are unable to be drunk, authentic mirin is delicious. Serve mirin chilled on ice or at room temperature, depending on the season. Enjoy it plain or with a little lime juice added. In Japan, mirin is sometimes served with ginger and hot water in the winter; it is also combined with certain herbs to make a delicious medicinal tonic called o-toso.

In Marinades: Sake or other wines act as tenderizers and are preferred for marinating fish and poultry. Mirin, on the other hand, makes food more firm and helps it maintain its texture and shape. Mirin marinade is best used with such tender foods as tofu; however, it is occasionally added in small amounts to fresh fish in order to help tone down the strong taste and aroma. 

In Noodle Broths: Mirin is the "secret" ingredient that lends a characteristic flavor to noodle broths and dips. Without mirin, these dishes tend to be flat.

In Sauces and Gravies: A tablespoon of mirin can transform a ho-hum sauce into a rich, gourmet delight.

In Sushi: Before sugar became cheap and widely available, mirin was used along with salt and rice vinegar to season sushi rice. Mirin makes the rice soft yet firm and gives the grain a desirable glossy appearance.

This recipe was shared while on a rafting trip by an Alaskan fisherman. It is one of the simplest, most delicious recipes for fish that I have ever tasted. I hope you too will enjoy it!

Mix Equal Parts of: Mitoku Mikawa Mirin, Toasted Sesame Oil & Johsen Shoyu (soy sauce) or Tamari (wheat-free) to make approx. 1/3 Cup of liquid

Mix 2 Tablespoons of chopped garlic (about 2 whole cloves) & ginger with 1 teaspoon of Mitoku Traditional Malted Rice Syrup

Marinate Halibut or any other white fish for 20-30 minutes at room temperature in a shallow glass pan

Then Bake in marinade at 350º for 20-25 minutes or until fish is done to your liking.

Serve in the liquid with a garnish of fresh parsley. "Itadakimasu!" (Japanese for bon appétit).

Tempura Dipping Sauces Nara-Style Tempura Dip Sauce (Vegetarian) Makes 1 3/4 cups 1 1/2 cups spring water or light vegetable stock 3-inch piece Mitoku Hidaka Kombu 2-2 1/2 tablespoons Mitoku Johsen Shoyu (to taste) 3 tablespoons Mitoku Mikawa Mirin Accompaniments: Peeled and finely grated ginger root Finely grated daikon radish Slivered green onions Combine the water or stock and kombu in a small saucepan and bring just to a simmer, uncovered, over medium heat. Remove kombu and reserve it for another use. Add the shoyu and mirin and gently simmer 1 minute. Serve the hot dip in individual small, shallow bowls. Set the ginger, daikon, and scallion out on the table so they can be added to the dip to suit individual tastes.  Imperial Tempura Dip Sauce (with Bonito) Makes 1 1/2 cups 1 1/2 cups spring water 3-inch piece Mitoku Hidaka Kombu 2 tablespoons Mitoku Large Bonito flakes 2 tablespoons Mitoku Johsen Shoyu 2 tablespoons Mitoku Mikawa Mirin Accompaniments: Peeled and finely grated ginger root Finely grated daikon radish Slivered green onions Combine the water and kombu in a small saucepan and bring just to a simmer, uncovered, over medium heat. Remove kombu and reserve it for another use. Remove pan from heat and add bonito flakes. Let sit for 1-2 minutes, then strain broth to remove flakes. Squeeze all liquid from flakes back into stock and discard flakes. Add shoyu and mirin, and gently simmer 1 minute. Serve as for Nara-Style Dip Sauce (above).

This simple dish enhances the delicate flavor of fresh white fish. It takes little time to prepare and, when properly cooked, is absolutely delicious.

3 tablespoons Mitoku Mikawa Mirin
1 tablespoon Mitoku Johsen Shoyu or Mitoku Yaemon Tamari
3-4 thin diagonal slices of ginger root
1 pound (approx.) white fish fillets (such as flounder,
sole, snapper, scrod, sea bass, orange roughy, etc.)
collard or cabbage leaves or heatproof plate
2 teaspoons Mitoku Toasted Sesame Oil
1 teaspoon Mitoku Virgin Sesame Oil
dash Mitoku Hot & Spicy Sesame Oil (optional)
2 teaspoons ginger, peeled and cut into very thin julienne strips
2 scallions, cut on the diagonal into thin 1 1/2-inch strips

Combine the mirin and soy sauce in a large shallow dish. Coat all surfaces of the fillets with this marinade, then tuck the ginger slices under the fish and let it marinate for 20 to 30 minutes, turning once. Arrange the fish on a heatproof plate or on a steamer tray lined with collard or cabbage leaves and steam over rapidly boiling water until just white throughout and flaky (about 9 minutes for each inch of thickness). If desired, transfer the fillets to a platter or to individual serving dishes. (If using a bamboo steamer lined with cabbage leaves, it will be attractive to serve as is.)

Heat the oil in a small skillet. Sauté the ginger and scallion for 30 seconds, then immediately arrange the vegetables over the fish and drip the remaining oil over the top. Serve hot.

Unexpected guests? This flavorful dish is quick and simple to prepare.

1 pound (1 large block) tofu
3 tablespoons Mitoku Mikawa Mirin
2-2 1/2 tablespoons Mitoku Johsen Shoyu or Mitoku Yaemon Tamari (to taste)
1 teaspoon juice squeezed from finely grated fresh ginger
2-3 teaspoons Mitoku Sesame Oil (virgin or toasted)
2 tablespoons finely minced scallion

Cut tofu crosswise into six equal slices. To remove excess moisture, wrap slices in a clean, dry kitchen towel and place on a wooden cutting board. Place a 2 to 3 pound weight on top and leave for 20 to 30 minutes.

Lay slices flat on a platter or baking pan. Combine mirin, soy sauce, and ginger juice, then pour mixture over tofu slices. Coat tofu on all sides and let marinate 15 to 20 minutes. Turn slices once or twice while marinating.

Heat the oil in a large skillet (cast iron or other heavy-bottomed pan works best) over medium-low heat. Remove tofu from marinade and set marinade aside. Drain excess liquid from tofu and fry on one side until lightly browned. (Browning will enhance tofu's flavor and appearance, but be careful not to burn.) Carefully turn slices and cook 2 to 3 minutes more. Add marinade and cook another 30 seconds. Place tofu slices on serving dishes. Top each slice with a little of the remaining liquid from the pan. Garnish with minced scallion and serve hot.

This simple dish enhances the delicate flavor of fresh white fish. It takes little time to prepare and, when properly cooked, is absolutely delicious.

3 tablespoons Mitoku Mikawa Mirin
1 tablespoon Mitoku Johsen Shoyu or Mitoku Yaemon Tamari
3-4 thin diagonal slices of ginger root
1 pound (approx.) white fish fillets (such as flounder,
sole, snapper, scrod, sea bass, orange roughy, etc.)
collard or cabbage leaves or heatproof plate
2 teaspoons Mitoku Toasted Sesame oil
1 teaspoon Mitoku Virgin Sesame Oil
dash Mitoku Hot & Spicy Sesame Oil (optional)
2 teaspoons ginger, peeled and cut into very thin julienne strips
2 scallions, cut on the diagonal into thin 1 1/2-inch strips

Combine the mirin and soy sauce in a large shallow dish. Coat all surfaces of the fillets with this marinade, then tuck the ginger slices under the fish and let it marinate for 20 to 30 minutes, turning once. Arrange the fish on a heatproof plate or on a steamer tray lined with collard or cabbage leaves and steam over rapidly boiling water until just white throughout and flaky (about 9 minutes for each inch of thickness) If desired, transfer the fillets to a platter or to individual serving dishes. (If using a bamboo steamer lined with cabbage leaves, it will be attractive to serve as is).

Heat the oil in a small skillet. Sauté the ginger and scallion for 30 seconds, then immediately arrange the vegetables over the fish and drip the remaining oil over the top. Serve hot.

This golden treat makes a perfect side dish for a holiday meal.

1 small acorn squash, quartered, seeded, peeled, and cut crosswise into 1/3-inch-wide slices
1/2 cup spring water
1/4 cup Mitoku Mikawa Mirin
1/2 cinnamon stick
3-4 whole cloves
Pinch Masu 100% Sea Water Salt

Combine all ingredients in a medium saucepan and bring to a boil. Lower heat and gently simmer, covered, until squash is tender (15 to 20 minutes). With a slotted spoon, immediately transfer squash to a heated dish. Keep warm in a preheated 170°F oven. Strain cooking liquid and return to pot. Cook liquid down, uncovered, to half the volume (about 3 tablespoons). Check frequently to avoid burning. Pour glaze over squash and serve.

In traditional homes throughout Japan, the New Year is brought in with the ritual of drinking o-toso, a medicinal tonic. Made by infusing a combination of herbs in mirin - which is rich in natural sugars, amino acids, and digestive enzymes - "O-toso" is considered a nutritious health drink and is believed to protect one from sickness and misfortune.

Each member of the family has his or her own special cup, which is reserved for O-toso. Holding their cups, family members pray to spend the coming year free from sickness and to gain or preserve a youthful energy. O-toso is also served to guests on the first three days of the New Year as a symbolic fortification against the uncertainties of the future.

Although o-toso herbs, generally sold in tea bags, are not available in the United States, you can create your own o-toso tonic using Mu-16 tea, which contains several of the medicinal herbs commonly used in o-toso blends. To prepare, infuse one Mu-16 tea bag in 10 ounces of mirin at room temperature for 7-8 hours, no longer. Carefully remove the tea bag. The O-toso is now ready for our New Year's toast: To your good health! (If using loose Mu Tea, you may infuse your O-toso up to one whole year. The Japanese age their O-toso thru until the next year as it becomes more medicinal as it ages).