Japanese Vegan Rice Seasoning series with gomoku ingredients
This macrobiotic rice seasoning cooked with Japanese carrots, burdock, lotus root, shiitake mushrooms and fried tofu. The taste is enhanced by naturally fermented 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 spring onion or 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.
Kelp dashi [kelp (Japan)], specially cultivated carrots (Japan), burdock root, lotus root (Japan), soy sauce, shiitake mushroom (Japan), shiitake mushroom dashi, organic agave syrup, aburaage, rice candy, salt (sea spirit), fermented seasoning, rice vinegar, rapeseed oil, yeast extract, maple sugar, kelp powder
150g (2 to 3 servings)