Mirin and Rice Wine

Mirin is a sweet rice wine frequently used in Japanese cooking. It has a lower alcohol content than sake and a higher sugar content, giving it a sweet flavour. Mirin is commonly used to add extra depth and sweetness to sauces, soups, glazes. It commonly found in Japanese dishes like teriyaki or stir-fries.

Rice wine, such as sake or Shaoxing wine, is made by fermenting rice. It has a higher alcohol content than mirin and is often used in cooking to tenderise meat, add flavour to broths, or as a base for marinades. It’s a versatile ingredient found in both Japanese and Chinese cuisines.

The main difference between mirin and rice wine is the sweetness and alcohol content. Mirin is sweeter and has less alcohol, making it ideal for adding sweetness and extra depth to sauces and marinades. Rice wine has a stronger flavour and higher alcohol content, making it better for tenderising meats, adding flavour to broths, and as a base for marinades.

The short answer is yes however your food will taste slightly different as mirin is sweeter than rice wine. If substituting rice wine for mirin, you may want to add a small amount of sugar to balance the flavour. Conversely, if using mirin instead of rice wine, be aware that it will add extra sweetness to your dish.

Mirin: Use it in sauces like teriyaki, as a marinade ingredient, or in glazes for fish and vegetables.

Rice wine: Use it in marinades to tenderise meats, add depth to broths, or as a flavour enhancer in stir-fries and braised dishes.

Both mirin and rice wine should be stored in a cool, dark place. Once opened, it’s best to keep them in the refrigerator to maintain their freshness and flavour. Read the instructions carefully as they may differ.