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Mirin is a common staple used in Japanese cooking. It’s a type of rice wine, similar to sake, but with a lower alcohol and higher sugar content. Mirin has a sweet flavor, which makes it a nice contrast when used with saltier sauces, like soy or tamari. It has a golden to light amber color and a slightly thick consistency. Mirin is also known for toning down dishes that have a strong fishy or gamey taste. Do note that mirin has a strong, distinct taste, so use it in small quantities. A little goes a long way.