Linked from

The 4 pages that link to Mirin, each with the reason it gives.

• SakeCompared with: Mirin is chiefly used as a cooking seasoning, unlike sake’s role as a beverage.

• KojiRelated: Koji enzymes generate sugars during mirin’s rice fermentation.

• KatsudonRelated: Its sweetness rounds out the salty sauce commonly used for katsudon.

• GyūdonRelated: Its sweetness and aroma help round out the soy-based sauce.