At home, I use Hon Mirin, the traditional type made from glutinous rice, rice koji and shochu, or brewed alcohol. It contains about 14% alcohol and no salt, and adds a gentle, natural sweetness to dishes.

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There are also Mirin-type condiments, which are more affordable and contain 8-14% alcohol and about 2% salt, as well as Mirin-like condiments, which have little or no alcohol and no salt. Each type has its own character, so feel free to choose one that suits your cooking and taste!