A sweet, syrupy liquid, mirin is one of Japan’s principal condiments. It has an alcohol content of about 13-14%, which is often burnt off during cooking. Mirin has a subtle natural sweetness, and its balanced flavour make it a very versatile condiment. Mirin is used for dishes such as nimono (simmered dishes), for marinating and glazing, and in teriyaki sauce. As well as hon mirin or ‘real mirin’, cheaper mirin style condiments with salt or other ingredients added, and generally less alcohol, are also available.