Momoya Gohandesuyo: Nori no Tsukudani Seaweed Paste
Rice is an essential part of Japanese cuisine, and we Japanese like to eat a bowl of white rice with “Furikake (ふりかけ)” on top.
Furikake is a rice condiment consisting of dry mini flakes or granules 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 loved rice seasonings in Japan.
You may know this. But there is actually one more Japanese rice seasoning that shouldn’t be forgotten, which is called “Tsukudani (佃煮)”.
Nori no Tsukudani (海苔の佃煮)
Tsukudani is a traditional Japanese food made by simmering down ingredients, such as seaweed, small fish, or clams, with soy sauce and sugar.
It comes in many varieties, among which “Nori no Tsukudani (海苔の佃煮)” is most commonly eaten.
“Nori (海苔)” is a seaweed known as laver in English, and Nori no Tsukudani is a paste made by simmering down nori seaweed with soy sauce and sugar.
The food is thick and gooey like gelatin and has a sweet soy sauce flavor that pairs perfectly with white rice.
Momoya Gohandesuyo (桃屋 ごはんですよ)
Since Nori no Tsukudani has long been loved in Japan, many Japanese food companies are producing it now.
And what I introduce here, “Momoya Gohandesuyo (桃屋 ごはんですよ)” has become one of the best and most famous products.
The description says that the Momoya Gohandesuyo seaweed paste is a Nori no Tsukudani.
The main ingredients are Nori, soy sauce, sugar, and starch syrup, and for umami, the paste contains bonito and scallop extracts.
How to Eat (Uses)
The Momoya Gohandesuyo Nori no Tsukudani is not just a perfect match for steamed plain rice but can be used in various ways, like the below.
- It can be used as a seasoning for fried dishes like fried eggs and fried vegetables.
- Some home cooks like to add it to Western dishes, like pizza and pasta.
- Some people like to eat foods, such as natto, udon, and boiled spinach, with it.
- As the seaweed paste goes well with rice, it can also be used for fried rice.