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Furikake wasabi rice seasoning “Nihon Kaisui”, 50g
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Furikake wasabi rice seasoning “Nihon Kaisui”, 50g
€5.70
Tax included
Delivery times :
- 1 to 3 working days for France, Belgium and Switzerland.
- 3 to 5 working days for other countries in Europe
- 3 to 5 working days for other countries via DHL
This item is shipped from our warehouse in France.
You may return or exchange an item within 14 days of receiving your order. For more information, see our Return Policy
| Capacity | 50 g |
|---|---|
| Product origin | made in Japan |
| Energy | 486 Kcal |
| Fat | 34.4 g |
| Carbohydrates | 29.2 g |
| wich Sugars | 24.1 g |
| Protein | 21 g |
| Salt | 10.7 g |
Furikake is a Japanese condiment made from seaweed and sesame which is traditionally sprinkled on rice. Notably used to garnish the rice bowl of Japanese sailors during the war, it is today an essential part of everyday Japanese cuisine. Discover furikake flavored with wasabi, another very popular condiment in Japan.
Flavor: Nihon Kaisui's wasabi furikake has an iodized taste of nori seaweed enhanced by spiciness wasabi as well as light roasted sesame notes.
This furikake can be sprinkled on rice but also on pasta as well as meat or fish. It is also used as a finishing touch on salads or to coat onigiri.
Ingredients: White sesame (37.66%), black sesame (28%), granule to taste wasabi (salt, sugar, wasabi powder (0.3%), matcha) (10.34%), flavor enhancers (E621, E635) (6.21%), nori (5%), arare (starch ) (5%), sugar (3.51%), freeze-dried wasabi stem (wasabi stem (1.04%), salt, dextrin) (1.47%), fermented seasoning (1.26%), flavor (0.87%), Aosa seaweed (0.38%), soy sauce (0.31%)
Allergens: Wheat, soy, sesame
Storage : Store at room temperature. After opening, keep away from heat and humidity, consume quickly.
The Nihon Kaisui company was founded in 1995 near Tokyo and centers its activities around an essential element: water and more particularly sea water, which surrounds Japan. Nihon Kaisui strives to create a link between people and the sea through the extensive research it conducts on seawater and sea salt with the aim of improving the meals and health of the Japanese. A leader in its field, the company produces salt which will be used by large Japanese food companies for the manufacture of soy sauce or miso, salt intended for the tables of Japanese homes but also for the pharmaceutical industry. Nihon Kasui has also developed various products from the sea such as drinking sea water and furikakes, which Umami Paris introduces you to.
