Marumiya Ajidouraku Furikake Rice Seasoning
Have you ever tried “Furikake (ふりかけ)”? For the unfamiliar, it is a traditional Japanese condiment for plain white rice consisting of dry mini flakes made from various food materials like meat, fish, seaweed, eggs, and sesame seeds. How to use it? Simply sprinkle the flakes over hot steamed plain rice in a bowl. That’s it!
With a long history, now, Furikake has become one of the most common rice seasonings in Japan where supermarkets usually carry a large variety of Furikake rice seasonings. As for the manufacturers, “Marumiya (丸美屋)” holds the largest market share, and its flagship product “Noritama (のりたま)” has been a long-time favorite Furikake.
In addition to the Noritama Furikake, the “Sukiyaki (すきやき)” and “Ajidouraku (味道楽)” flavors are also classics in Marumiya’s Furikake line and have a lot of fans. Since I already wrote articles about the Marumiya Noritama and Sukiyaki Furikake rice seasonings, this time let me introduce the rest Ajidouraku flavor.
Marumiya Ajidouraku Flavor Furikake
In the series, first, the Noritama Furikake was introduced in 1960, and then the Sukiyaki Furikake was put on the market in 1963, and the Ajidouraku Furikake was released in 1969. So this year (2019) is the 50th anniversary of the rice seasoning product.
The main ingredient in the Ajidouraku Furikake is “Katsuo (かつお)” dried bonito flakes, and according to the logo, Marumiya Ajidouraku is Japan’s No.1 bonito-based Furikake rice seasoning.
In addition to Katsuo flakes, the Ajidouraku Furikake consists primarily of sweet egg bits, shredded nori (seaweed laver), and white sesame seeds. Featuring the nice crunchy texture and savory taste of bonito flakes, the Ajidouraku Furikake has a dark brown color compared to the Noritama Furikake.
Since both the Marumiya Ajidouraku and Noritama rice seasonings are classic Furikake that have long been loved in Japan, if you are a Furikake beginner, they are recommended as starters.
Lastly, according to the ingredient list, the Marumiya Ajidouraku Furikake consists of sesame seeds, dried Katsuo bonito shavings, sugar, salt, hen’s egg, seasoned nori seaweed, soy sauce, palm oil, wheat flour, mirin sweet cooking rice wine, rapeseed oil, starch, extracts (bonito, yeast, chicken), processed soybeans, seaweed calcium, vegetable protein, soybean oil, sea lettuce, dairy products, margarine, smooth red bean paste, matcha green tea powder, green laver, chicken, egg yolk oil, chicken fat, high-fructose corn syrup, reduced sugar syrup, yeast, milk sugar, dextrin, and flavor oil.