To preserve the flavor of the rice, it is coarsely ground, kneaded with black sesame seeds and baked.
The seasoning is made using Kingodo's unique aromatic sauce, which is a combination of flavorful soy sauce and kelp extract.
Rice, soy sauce (soy, wheat, salt), black sesame, sugar, seaweed extract, dextrin, potato starch, fermented condiment, seasoning.
Nutritional Values per 100 g
Horohoro Yaki Wajio This senbei (grilled rice cake) was prepared using rice oil and "Okinawa Blue Sea Sea Salt" for seasoning, seeking a flavor ...
View full details
Ceramic bowl made in Japan This item normally has 2 different designs some bowls will have completely different designs from the photos. Weight...
View full details
Agar agar in stick Kanten (agar) is also very useful in accompanying dishes! Kanten agar agar is easier to handle than gelatin because it harde...
View full details
Sekhan Rice with red beans Red Rice Sekhan Okowa to consume on special occasions. With the Yamagen Okowa set, you can easily prepare hot and...
View full details
Puffed rice crackers with seaweed soy sauce A lightly toasted thin pastry, seasoned with dark soy sauce from Iida, in the Shinshu region, and wr...
View full details
