Those of you who have experience in cooking Japanese cuisine may be familiar with a popular condiment, mirin. Mirin is a sweet rice wine made with glutinous rice. It has been around from the 15th century and consumed as a luxury sweet wine among women in the Edo period. Nowadays, mirin is mainly used for cooking but a good quality mirin is also nice to drink on its own.
Along with soy sauce, sake, and miso, mirin is one of the standard condiment that most homes would have in the cupboard. The role that mirin plays in Japanese cooking is very diverse.
If you would like to use mirin as a sweetener, just boil the mirin down to half the quantity until you get a syrupy consistency and keep it in a clean jar. This is called Nikiri Mirin (Boiled down Mirin) The alcohol has burned off, so you can use it for children too. It is advisable to use a good quality mirin (usually darker in color) for this.
For more info on mirin, please visit, Mikawa Mirin's website.
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.