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.

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

Nori Wasabi Furikake from Marumiya

Marumiya Nori Wasabi Furikake

Marumiya Nori Wasabi Furikake Flakes

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.

Taste

Rice with Nori Wasabi Furikake

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.

Uses

How to use Furikake

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.

Ingredients 

Marumiya Nori Wasabi Furikake Rice Seasoning Ingredients

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.

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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