Description
A sweet liquor matured from glutinous rice, koji and shochu. It adds gentle sweetness and gloss and keeps simmered food intact.
味醂
みりん
mirin
Mirin
- All year round
Did you know?
In the Edo period it was drunk as a sweet liquor, and it is still used in New Year 'otoso'.
Famous produce
- Mikawa mirin (Aichi)
- Nagareyama (Chiba)
In the kitchen
- teriyaki
- nimono
- mentsuyu
- otoso
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
241 kcal
- Protein 1%
- Fat 0%
- Carbohydrate 99%
| Energy | 241 kcal |
|---|---|
| Water | 47 g |
| Protein | 0.3 g |
| Fat | Tr g |
| Carbohydrate | 43.2 g |
| Dietary fibre | — g |
| Salt equivalent | 0 g |
| Sodium | 3 mg |
|---|---|
| Potassium | 7 mg |
| Calcium | 2 mg |
| Magnesium | 2 mg |
| Iron | 0 mg |
| Zinc | 0 mg |
| Iodine | — µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | — µg |
| Vitamin E (α-tocopherol) | — mg |
| Vitamin K | — µg |
| Vitamin B1 | Tr mg |
| Vitamin B2 | 0 mg |
| Vitamin B12 | 0 µg |
| Folate | 0 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 16025 · Tr = trace · — = no data
