Mirin and cooking sake are two essential ingredients in Japanese cooking. Used in sauces, broths, marinades and simmered dishes, they bring roundness, depth and balance to recipes.
Mirin (みりん) is a mild condiment that helps round out flavours and gives dishes an attractive glossy appearance. It is used especially in teriyaki sauces, glazes, grilled fish and many everyday Japanese recipes.
Cooking sake, or ryôrishu (料理酒), is used more to season preparations and add depth and umami. It helps reduce the odours of fish or meat. It should not be confused with Japanese sake intended for drinking.
These two ingredients are often used together in the same recipe, along with Japanese soy sauce and rice vinegar.
