A sweet, syrupy liquid, mirin is one of Japan's principal condiments. It has an alcohol content of about 13-14%, which is often burnt off during cooking. As well as Hon mirin, cheaper mirin-style condiments with salt or other ingredients added are also available. These are often referred to asShinmiriyo or Hon-Teri Mirin "like-real-mirin". They usually have less that 1% alcohol. Mirin has a subtle natural sweetness and balanced flavour make it a very versatile condiment. Mirin is used for dishes such as nimono (simmered dishes), for marinating, glazing, and as a key ingredient of teriyaki sauce.