Marumiya Noritama: Various Ways to Use Furikake Seasoning
Today I had the instant yaki-udon shown below for lunch, which was a limited-time offer from the leading Japanese instant noodle manufacturer “Myojo (明星)”.
Myojo created this instant yaki-udon noodle in collaboration with “Marumiya (丸美屋)”, the leading Japanese food company with the top share in Japan’s “Furikake (ふりかけ)” market.
In fact, the contents of this udon dish included a packet of Marumiya’s best-selling Furikake seasoning “Noriyama (のりたま)” as a topping.
By the way, Furikake is a Japanese seasoning mainly meant for rice. Generally, it consists of dry mini flakes made from various food materials such as meat, fish, eggs, vegetables, and seaweed.
We usually sprinkle Furikake flakes over hot steamed plain rice and enjoy it. But actually the Japanese rice seasoning can also be used for foods other than rice.
As a matter of fact, some Japanese use the popular Shiso Furikake “Yukari (ゆかり)” as a common seasoning, and as the above Myojo’s product shows, “Noritama (のりたま)” can also be used in various ways.
Image : marumiya.co.jp
Actually, Noritama is a very famous Furikake rice seasoning in Japan. It went on the market in 1960 and became a big hit in 1963 thanks to a Japanese anime seal attached to the product as a freebie.
Since then, Marumiya Noritama has been a standard rice seasoning in Japan, and even now it holds the largest share in Japan’s Furikake market.
Therefore, it is no exaggeration to say that the Marumiya Noritama Furikake is one of the most beloved rice seasonings in Japan.
The primary bases of the Marumiya Noritama Furikake rice seasoning are thin short strips of dried seaweed laver and sweet, savory egg flakes as “Nori (のり)” refers to seaweed laver and “Tama (たま)” stands for “Tamago (たまご)” meaning egg in Japanese.
Other ingredients include parched sesame seeds, milk sugar, sugar, wheat flour, salt, processed soybeans, sweet red bean paste, mackerel flakes, miso, dairy products, extracts (chicken, seafood, kombu, bonito, yeast), seaweed calcium, palm oil, chicken powder, starch, soy sauce, chicken oil, Aosa seaweed, high-fructose corn syrup, matcha green tea powder, mirin, yeast, dextrin, reduced starch syrup, and amino acids.
How to Use Noritama Flakes
The Noritama Furikake seasoning is characterized by the nice aroma of Nori seaweed shreds and the umami-rich sweetness of egg flakes, so if you use the Japanese rice condiment as a common seasoning, those good points can impart depth to the taste of foods.
Hence, as the Myojo’s instant noodle shows, the Furikake seasoning matches quite well with udon dishes and can also be used as a common seasoning as follows.
- Some Japanese like to eat baguettes with olive oil and Noritama flakes, which make the baguette flavorful
- The Furikake seasoning works well with fried foods. Just sprinkle the flakes over the food as a finishing touch
- The rice seasoning can also be used in noodle dishes other than udon, such as pasta.
- Some Japanese like to eat curry rice with Noritama flakes.
- Since the Japanese rice seasoning contains some salt, various umami ingredients, and aromatic Nori seaweed, it goes well with vegetable salads as well. Besides, Noritama also pairs well with mayonnaise.