Hon-Mirin Day
Food DaysWhat Is Hon-Mirin Day?
November 30th is "Hon-Mirin Day" in Japan. Based on a wordplay reading 11/30 as "ii mi-rin" (with 0 read as "rin," meaning ring), it was established by the National Mirin Association (Hon-Mirin Day office) and registered with the Japan Anniversary Association. The date was also chosen because the year-end, with hot pots, simmered dishes, and New Year's osechi food, is when hon-mirin (true mirin) is used most.
Knowing the Difference Between Hon-Mirin and Mirin-Style Seasoning
Store shelves carry not only "hon-mirin" but also similarly named products such as "mirin-style seasoning" and "fermented seasoning." Because these were often confused, this day was created to help more people learn the value of hon-mirin.
- Origin of the date: Wordplay reading 11/30 as "ii (11) mi (3) rin (0 = ring)"
- Established by: The National Mirin Association (Hon-Mirin Day office)
- Timing: Year-end is peak season for hon-mirin, used in hot pots, simmered dishes, and osechi
- Purpose: To clear up confusion with mirin-style seasonings and share the value of hon-mirin
Similar Names, Different Products
Hon-mirin is a seasoning made from glutinous rice, rice koji, and shochu, and it contains alcohol. Mirin-style seasoning, on the other hand, is made by combining sugars and flavor enhancers to mimic mirin's taste, and contains almost no alcohol. They are said to differ in how they affect a dish's glaze, richness, and how well ingredients hold their shape. Checking the label when you shop makes the difference clear.
Tips for Marking This Day
- Check the label on the mirin in your kitchen to see if it is hon-mirin
- Cook a simmered dish or teriyaki with hon-mirin
- Start preparing little by little for New Year's osechi
- Add hon-mirin to the broth for a hot pot
A Behind-the-Scenes Seasoning That Makes the Dish
Hon-mirin rarely takes center stage, but it is an important seasoning that supports a dish's glaze and flavor. November 30th is a day to take a fresh look at the mirin in your kitchen and put it to use in year-end cooking.