Mirin, a fermented sweet rice wine, is perfect for salads, teriyaki, yakitori and many other Japanese dishes.
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Mirin is made when steamed mochi-gome (glutinous rice), kome-koji (cultured rice), and shochu (distilled alcoholic beverage) are mixed and fermented for about 2 months. The result is a clear, gold liquid that adds a mild sweetness and nice aroma to many Japanese dishes. It is also used to make a lustrous glaze on foods and is a key ingredient in teriyaki sauce.