Japanese Vegan Rice Seasoning series in chicken claypot style
This macrobiotic rice seasoning is cooked in chicken kamameshi style, with Japanese soybean meat and kelp dashi, and enhanced with naturally brewed seasoning. It's easy-to-cook and goes well with freshly cooked brown rice.
How to use
1. Add 2 cups (300g) of rice or brown rice to the water lesser than usual by 1/3 cup (60 ml)
2. Add the content into step 1, stir it lightly and cook normally.
3. Add Japanese parsley at your preference.
Preservation Method & Cautions
Avoid high temperature and humidity, and store at room temperature.
Enjoy on the same day after opening.
Japanese Soybean Meat, Carrot, Burdock, Kelp Dashi [Kelp (Japan)], Rice Candy, Soy Sauce, Fermentation Seasoning, Rapeseed Oil, Salt (Sea Spirit), Yeast Extract, Maple Sugar
170g (2 to 3 servings)