Mirin is an essential condiment used in Japanese cuisine for glazes and salad dressings. It is a cooking wine made from sticky rice and is similar to sake, but sweeter and lower in alcohol. It forms the basis of teriyaki and yakitori marinades when mixed with soy sauce. There are three general types of mirin. The first is hon mirin which contains approximately 14% alcohol, shio mirin, which contains alcohol as well as 1.5% salt, and shin mirin or mirin-fu chomiryo which contains less than 1% alcohol yet has the same flavour.