Mirin is a sweet rice wine used in Japanese cooking. It is made from glutinous rice, koji mold, and shochu, a distilled spirit. Mirin adds a rich flavor and a glossy finish to dishes, making it a popular ingredient in sauces, marinades, and glazes. There are two main types of mirin: hon-mirin, which contains alcohol, and aji-mirin, a sweeter, non-alcoholic version. Both types enhance the taste of various dishes, including teriyaki and sukiyaki, and are essential in traditional Japanese cuisine.