Mirin is an essential condiment used in 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. Otoso, traditionally drunk on Shōgatsu (Japanese New Year) was made by soaking a spice mixture in mirin.

In the Kansai style of cooking, mirin is briefly boiled before using, to allow some of the alcohol to evaporate, while in the Kantō regional style, the mirin is used untreated. Kansai-style boiled mirin is called nikiri mirin, literally "boiled-over mirin."

Mirin is used to add a bright touch to broiled fish or to erase the smell of it. A small amount is often used instead of sugar and soy sauce. It should not be used in excess however, as its flavor is quite strong. It is sometimes used as a sushi accompaniment.

Mirin is commonly used in Teriyaki sauce.