Akuma Meshi: How to Make Devil’s Rice that Became a Hot Topic

A few years ago, a rice bowl dish called “Akuma Meshi (悪魔めし)” became a popular topic on Japanese social media, and based on the recipe even the convenience store chain Lawson developed an Onigiri rice ball relating to Akuma Meshi called “Akuma no Onigiri (悪魔のおにぎり)”.

Akuma Meshi (悪魔めし)

Akuma Meshi, literally meaning Devil’s Rice in Japanese, is called like that because the rice makes the eater addicted to it. The addicting rice from the Devil is actually made with a rice seasoning basically consisting of Tenkasu tempura bits, Mentsuyu broth, and Ao-Nori green seaweed. 

By mixing the rice seasoning with steamed plain rice, Akuma Meshi is made. Here, I will talk about what you need to prepare for making Akuma Meshi and how to make the Devil’s rice. But first of all, let me show you what it looks like.

Hamaotome Mazekomi Akuma Meshi Furikake Rice Seasoning 

Hamaotome Mazekomi Akuma Meshi Furikake Rice Seasoning

Akuma Meshi RIce Seasoning

Actually today, the base seasoning for Akuma Meshi is available in Furikake form in Japan. The rice seasoning called “Mazekomi Akuma Meshi (混ぜ込み悪魔めし)” from the Japanese company “Hamaotome (浜乙女)” mainly consists of Tenkasu, Tentsuyu (a kind of Mentsuyu) powder, Aonori seaweed, and Shiso or perilla leaves.

To make Akuma Meshi using the rice seasoning, you add 2 tablespoons of the seasoning flakes (about 10g) to a hot bowl of white rice (about 160g), mix it evenly, and let the mixture steam for a while.

Akuma Meshi Devil's Rice

And this is the Akuma Meshi. The base seasoning of the rice bowl dish is Mentsuyu, so the Devil’s rice is soy sauce-based with umami from the Dashi soup stock. In addition to that, the Tenkasu tempura bits are pleasantly crispy and the seaweed flakes are nicely aromatic, making the rice more addictive.

One more step further, by shaping the rice into a ball using both hands, you can make Akuma no Onigiri.


As you can guess from the above, if you at least prepare a Japanese Mentsuyu product, Tenkasu tempura bits, and Aonori seaweed, you can make the Akuma Meshi. So last here, let me introduce an Akuma Meshi recipe from the official website of Kikkoman using their Hon Tsuyu soup base.

  1. For one serving, first put the Tenkasu tempura bits (2 tbsp) in a bowl, pour in the Hon Tsuyu liquid soup base (1 – 1.5 tbsp), and let the mixture rest for a while until the deep-fried dough bits soak up the flavor from the concentrated Mentsuyu broth
  2. Then, add hot plain rice (200g) and the Aonori seaweed (2 tsp) into the bowl, and mix all the ingredients together well
  3. Enjoy Akuma Meshi!

By the way, for your reference, it seems that the original Akuma Meshi recipe that became a hot topic on Japanese social media also uses the salted kelp “Shio Kombu (塩昆布)” in addition to Mentsuyu, Tenkasu, and Aonori.


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.

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