Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. It is a kind of rice wine similar to sake, but with a lower alcohol content. In the Edo period, Mirin was drunk as a sweet sake. お屠蘇 【おとそ】 Otoso that is drunk on 正月 (Shogatsu) was originally a Mirin based cocktail though sake is drunk instead nowaday.

In the Kansai style of cooking, Mirin should be used after a quick boiling to let alcohol evaporate while in Kanto style of cooking, Mirin should be used as is. Boiled Mirin is called Nikiri Mirin, lit. boiled over Mirin.

Mirin is used to add bright touch to broiled fish or to erase fish's smell. A little amount used in the place of sugar and soy sauce would improve the dish. It should never be used in a large amount as its flavor is actually quite strong.