If you have looked for mirin in Australia, you may have noticed something confusing. At Australian supermarkets, you may often see Obento mirin seasoning. At Japanese grocery stores, you may find hon-mirin. At local Asian grocers or smaller grocery stores, the label may simply say mirin.
They all sit in the same Japanese pantry family. Some are better for cooked dishes, while others are easier to use as-is in dressings or quick sauces.
In this guide, I will explain the difference between hon-mirin and mirin-fu from a home cooking point of view, then share what I would actually buy in Australia.
What Is Hon-Mirin?
Hon-mirin is not just a sweet cooking liquid. It is a traditional Japanese rice wine for cooking, usually made from glutinous rice, rice koji and shochu or brewing alcohol. During saccharification and ageing, the rice starch turns into sugars and the proteins break down into amino acids, creating mellow sweetness, aroma and gentle umami.
When you cook with hon-mirin, it can help a sauce taste smoother and more complete. It also helps create that glossy teri finish you want in dishes like teriyaki chicken.
Because hon-mirin contains alcohol, it can also help reduce strong smells from meat and fish as the dish cooks. In simmered dishes, it can help the flavour settle into the ingredients more evenly.
In home cooking, I think of hon-mirin as more than sweetness. It helps sauces taste rounder, gives teriyaki-style dishes a glossy finish, and helps seasoning settle into simmered ingredients more smoothly.
What Is Mirin-fu?
Mirin-fu, or mirin-style seasoning, is made to be convenient. It is often blended from sweeteners such as glucose syrup, rice-based seasoning and acidulants. It usually has less than 1% alcohol, so it is not treated the same way as alcoholic mirin. This is one reason it is easier to find at regular supermarkets.
It gives sweetness and shine, and it is useful for quick everyday cooking. I like it for fast sauces, dressings and simple stir-fries because it is easy, affordable and beginner-friendly.
Hon-Mirin vs Mirin-fu
Besides hon-mirin and mirin-style seasoning, there is also mirin-type or fermented seasoning, which I often see at local grocery stores from brands like Spiral. Hon-mirin is the traditional choice, mirin-style seasoning is the easy low-alcohol option, and mirin-type fermented seasoning can be used in a similar way to hon-mirin for cooked dishes because it contains alcohol.
| Feature | Hon-mirin | Mirin-style seasoning | Mirin-type / fermented seasoning |
|---|---|---|---|
| Alcohol | Around 14% | Usually less than 1% | Often around 10% |
| Typical base | Glutinous rice, rice koji, shochu or brewing alcohol | Sweeteners, rice-based seasoning and acidulants | Sweeteners, rice and rice koji-based seasoning, salt and alcohol |
| Main role | Depth, aroma, gloss and balance | Sweetness, shine and convenience | Alcohol effect, mellow sweetness and everyday cooking use |
| Best for | Cooked dishes, teriyaki and simmered dishes | Dressings, quick sauces and everyday use | Cooked dishes, sauces and simmered dishes |
| What to note | No added salt in typical hon-mirin | Very low alcohol and easy to use as-is | Often contains a little salt, so adjust seasoning as you cook |
For everyday Japanese cooking, you do not always need hon-mirin. Mirin-style seasoning from the supermarket, or a mirin-type seasoning such as Spiral Mirin, is often enough for home cooking. Use what you can find easily, then try hon-mirin later if you want a little more depth.
Helpful pantry pick
What About Sweet Rice Seasoning and Sweet Cooking Rice Wine?
In Melbourne, I often see Spiral in local fruit and veg shops or smaller grocery stores. It is labelled as sweet rice seasoning, and I think it falls into the mirin-type / fermented seasoning category. If you cannot easily find hon-mirin, this type of mirin is a practical pantry option. It contains alcohol, so it works well in cooked dishes.
There is also Carwari, which is a good option and is labelled as sweet cooking rice wine. Some similar products are closer to mirin-type fermented seasoning.
Which One Should You Buy in Australia?
For everyday Japanese cooking in Australia, I would choose a mirin-type / fermented seasoning first. It is usually easier to buy than true hon-mirin, and because it contains alcohol, you can use it in a similar way for cooked dishes.
How to Store Hon-Mirin and Mirin-fu
How to Store Hon-Mirin
Hon-mirin contains alcohol and quite a lot of natural sugar. I usually keep it in a cool, dark pantry away from direct sunlight. I do not usually keep hon-mirin in the fridge, because the sugar can crystallise in a cold place.
How to Store Mirin-fu
Mirin-fu has very little alcohol, so it does not keep in the same way as hon-mirin. After opening, I would keep it in the fridge and use it within a reasonable time. Always check the storage instructions on your bottle, because brands can be different.
Recipes to Try with Mirin
Teriyaki Chicken
Tamagoyaki
Miso Yaki Onigiri
Final Thoughts
Supermarket mirin-fu is still a very useful place to start. It is easy to find, beginner-friendly and works well for many everyday Japanese meals.
If you have ever wondered why restaurant-style teriyaki or simmered dishes taste deeper, glossier and more rounded, hon-mirin or a practical mirin-type seasoning can be an easy pantry upgrade.
Start with what you can find, then slowly build your pantry around the Japanese seasonings you actually use.
- Tomoka