Marumiya Nori Wasabi Furikake Rice Seasoning
As you may know, white rice and miso soup make up the essential parts of Japanese cuisine, and we Japanese often eat the staple steamed plain rice with some appetizing food on top.
Nori Wasabi Furikake from Marumiya
For the unfamiliar with Japanese food, “Furikake (ふりかけ)” is a traditional Japanese condiment for rice consisting of dry mini flakes made from food materials such as meat, seafood, seaweed, sesame seeds, and eggs.
As its name “Nori Wasabi (海苔わさび)” indicates, the main ingredients of this Furikake are tiny dry pieces of shredded nori (laver) seaweed and wasabi flakes made from horseradish.
This product is from “Marumiya (丸美屋)” that holds the largest share in Japan’s Furikake market and is one of the standard flavors that have long been loved by us Japanese, together with Noritama and Sukiyaki flavors.
This Furikake is savory and especially characterized by the refreshing pungent taste from wasabi and nice aroma of nori seaweed, which indeed enhances the appetite, and just with these flakes and miso soup, I can eat several bowls of rice without getting tired.
Used by sprinkling, Furikake is meant mainly for cooked plain rice, but additionally can actually be used in various dishes. In fact, some Japanese like to use the Nori Wasabi Furikake as a condiment in noodle dishes like soba, udon, and pasta, and the rice seasoning also pairs well with even natto fermented soybeans.
Lastly, for those of you who are interested in the ingredients, here is the label. According to that, the Nori Wasabi Furikake mainly consists of parched sesame seeds, salt, milk sugar, sugar, dried bonito flakes, nori seaweed, starch, wheat flour, soy sauce, processed soybeans, Japanese horseradish, Aosa seaweed, seaweed calcium, extract (Katsuobushi, yeast, seafood, onion), Matcha green tea powder, dairy product, mirin, rapeseed oil, Aonori seaweed, palm oil, western wasabi, soybean oil, dextrin, margarin, high-fructose corn syrup, yeast, and reduced starch syrup.