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
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 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.
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).
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.