Nagareyama: The Birthplace of Shiro Mirin

Like Miso and Soy Sauce, Mirin is one of the most important cooking ingredients found in Japanese cuisine. It is a sweet, translucent rice wine, with an alcoholic content of 14%. Providing dishes with a glossy texture, natural sweet flavor, and a delicate richness, Mirin plays a vital role in providing a distinct flavor that can only be found in Japanese cuisine.

Back in the days before Mirin became a common cooking ingredient however, it was enjoyed as a sweet alcoholic beverage, and was reddish-brown in color. Mirin that is sold in grocery stores across Japan today however, is white and clear in color. This is because back in the late Edo Period (1603-1868), Shiro Mirin, which directly translates to “White Mirin,” was invented in Nagareyama. Since Nagareyama is located along the Edogawa River, which was once a central water transportation route in Japan, the city had heavy boat traffic, and was visited by people around the country.

As a result, word of Shiro Mirin quickly spread to the capital city of Edo, and from there, its benefits as a cooking ingredient were soon discovered. Today, Shiro Mirin has become an indispensable cooking ingredient, becoming the standard form of Mirin that is commonly available in grocery stores all across Japan.

Shiro Mirin is deeply intertwined with the history of Nagareyama. Today, the city is proudly known as the “Birthplace of Shiro Mirin.” While you are shopping around the Nagareyama Honcho, try out the various dishes, desserts, and drinks that allow you to appreciate the delicate, yet sweet richness of Shiro Mirin!