味 醂(みりん)

みりん

noun

mirin, sweet rice wine

1. mirin, sweet cooking rice wine

A sweet Japanese rice wine used as a seasoning in cooking to add mild sweetness and shine to dishes.

醤油(しょうゆ)と味醂(みりん)を加(くわ)える。

Add soy sauce and mirin.

味醂(みりん)を入(い)れると照(て)りが出(で)ます。

Adding mirin gives the dish a nice glaze.

照りが出る refers to the glossy appearance mirin creates

煮物(にもの)には味醂(みりん)が欠(か)かせない。

Mirin is essential for simmered dishes.

味醂(みりん)を少(すこ)し入(い)れると魚(さかな)の臭(にお)いが消(き)える。

Adding a little mirin removes the fishy smell.

醤油(しょうゆ)と味醂(みりん)と酒(さけ)を同(おな)じ量(りょう)で混(ま)ぜると、万能(ばんのう)な煮物(にもの)のタレができる。

Mixing equal amounts of soy sauce, mirin, and sake makes a versatile sauce for simmered dishes.

A fundamental seasoning in Japanese cooking along with soy sauce and sake. Types include:

本(ほん)みりん (true mirin, contains alcohol)
みりん風(ふう)調味料(ちょうみりょう) (mirin-like seasoning, low/no alcohol)

Common uses:

Adds sweetness and depth to sauces
Creates 照(て)り (glaze) on grilled foods
Reduces fishy odors in seafood dishes
Part of the classic 割(わ)り下(した) (sukiyaki sauce) ratio

Related Words

Related: 料理酒(りょうりしゅ) (cooking sake)

core

Added 2026.1.14 21:48 · Revised 2026.6.4 0:10

04500/04918_mirin