Mirin

Mirin is a traditional Japanese rice wine, commonly used in Japanese cuisine. It is made by fermenting glutinous rice with rice koji (a type of mould) and sake or distilled alcohol, resulting in a sweet and mildly alcoholic liquid.

Mirin is primarily used as a seasoning and glaze in Japanese cooking, adding sweetness, umami flavour, and a glossy sheen to dishes. It is frequently found in marinades, sauces (like teriyaki), glazes for grilled meats and fish, and in dishes such as stir-fries and simmered foods.

Mirin is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a fermented product containing alcohol and sugars. Consuming mirin in typical culinary amounts is unlikely to have significant health implications for most people. The World Health Organization's International Agency for Research on Cancer (IARC) classifies alcoholic beverages as Group 1 carcinogens, but this refers to the consumption of alcoholic drinks, not the use of small amounts in cooking.