Mirin
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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) is made by soaking a spice mixture in Mirin. Nowadays premium Sake is often drunk instead.
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, literally boiled over Mirin.
Mirin is used to add a bright touch to broiled fish or to erase a fish's smell. A small amount used in the place of sugar and soy sauce often improves a dish. It should not be used in large amounts as its flavor is quite strong. It is sometimes used as a sushi accompaniment.