Momoya Gohandesuyo: Nori no Tsukudani Seaweed Paste

Rice is an essential part of Japanese cuisine and we Japanese like to eat steamed plain rice with “Furikake (ふりかけ)” on top. Furikake is a condiment for rice consisting of dry mini flakes made from various ingredients such as meat, seafood, seaweed, eggs, and sesame seeds.

Furikake has a long history and today it has become one of the most beloved rice seasonings in Japan. Actually, in addition to Furikake, there is one more classic Japanese rice seasoning that shouldn’t be forgotten, which is called “Tsukudani (佃煮)”.

Nori no Tsukudani (海苔の佃煮)

Momoya Gohandesuyo Nori Seaweed Paste

Tsukudani is a traditional Japanese food made by simmering down ingredients such as seaweed, small fishes, or clams, with soy sauce and sugar. It comes in many varieties, but among those “Nori no Tsukudani (海苔の佃煮)” is most commonly eaten in Japan.

“Nori (海苔)” is a seaweed known as laver in English, and Nori no Tsukudani is a paste-like food produced by simmering down Nori seaweed typically with soy sauce and sugar.

Like enjoying Furikake flakes, we like eating plain white rice placing the black Nori paste on top. As you can guess, the Japanese seaweed paste has a sweet soy sauce flavor and features its distinctive thick gooey consistency similar to gelatin.

Momoya Gohandesuyo (桃屋 ごはんですよ)

Momoya Gohandesuyo

Since the gelatinous black seaweed paste has been a long-time favorite in Japan, now many Japanese food companies produce and sell Nori no Tsukudani products. Among those, “Momoya Gohandesuyo (桃屋 ごはんですよ)” is one of the best Nori no Tsukudani products packed with umami, which in fact has long been loved by us Japanese.

Ingredients

Momoya Gohandesuyo Ingredients

Based on the ingredient list, the Momoya Gohandesuyo seaweed paste is truly classified as Nori no Tsukudani. Thus, the main ingredients are Nori seaweed, soy sauce, sugar, and starch syrup. In addition to them, the black seaweed paste also contains bonito and scallop extracts as umami ingredients.

How to Eat (Uses)

Rice with Nori no Tsukudani

As I mentioned above, the gooey black seaweed paste, Nori no Tsukudani (Momoya Gohandesuyo) is a perfect match for plain white rice. Additionally, it can actually be eaten in various ways, so last, let me introduce several examples of how to use the Japanese seaweed paste.

  • The Nori seaweed paste can be used as a seasoning for fried foods like fried eggs and fried vegetables
  • If you add the seaweed paste to pasta, pizza, or the like, it can make the Western dishes Japanese-style
  • The black seaweed paste unexpectedly pairs well with Natto fermented soybeans, noodle dishes like Udon, and boiled dishes like boiled spinach
  • Since the seaweed paste goes perfectly with rice, it can also be used as a seasoning for fried rice


Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

2 Responses

  1. Truth Brotha says:

    Thank you so much for this because i didnt know how i should use this.

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