Nori Wasabi Furikake Rice Seasoning from Marumiya

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 appetizer on top.

Representatives of such condiments or garnishes for rice include Umeboshi plums and Mentaiko roe. And what I introduce here, Nori Wasabi Furikake is also among them.

Marumiya Nori Wasabi Furikake

Marumiya Nori Wasabi Furikake

Marumiya Nori Wasabi Furikake Flakes

For the unfamiliar with Japanese food, “Furikake (ふりかけ)” is a traditional rice condiment consisting of dry mini flakes or granules processed from ingredients such as meat, seafood, seaweed, sesame seeds, and eggs.

As the name Nori Wasabi indicates, the main ingredients of this Furikake are dried shredded nori (laver) seaweed and wasabi flakes made from Japanese horseradish.

This product is from “Marumiya (丸美屋)” that holds the top share in the market. In the Marumiya Furikake series, Nori Wasabi is one of the most beloved flavors, together with Noritama and Sukiyaki.

Taste

Rice with Nori Wasabi Furikake

This Furikake has a refreshing pungent taste from wasabi and is savory, accompanied by a pleasant aroma of nori.

As the flavor enhances the appetite, I can eat several bowls of rice just with these flakes and miso soup.

Uses

How to use Furikake

Used by sprinkling, Furikake is meant for white rice. But it can actually be used in various ways.

For example, some Japanese like to top noodle dishes, such as soba, udon, and pasta, with this Nori Wasabi Furikake.

The seasoning also goes well with natto (fermented soybeans).

Ingredients 

Marumiya Nori Wasabi Furikake Rice Seasoning Ingredients

Lastly, for those who want to know the ingredients of this Nori Wasabi Furikake, here is the label.

According to that, the seasoning mainly consists of toasted 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, margarine, fructose corn syrup, yeast, and reduced starch syrup.

Tomo

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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