Kuzefuku Shoten Gohan no Otomo Rice Topping Series
■Nametake Mushrooms (130g)
It is made with Enoki mushrooms from Nagano prefecture, soy sauce made from domestic soybeans and wheat, and mild salt. Slightly sweet seasoning makes it easy to eat.
■Shichimi Nametake (130g)
Nametake Mushrooms from Kuze Fuku Shoten. Enoki mushrooms from Nagano Prefecture, soy sauce made from domestic ingredients, and seaweed salt are used. The enoki mushrooms are enhanced by the spicy, adult flavor.
■Shimeji Mushroom (130g)
Fresh mini sized Japanese buna shimeji mushrooms, Japanese chirimen (dried shrimps), and Wakayama Prefecture sansho (Japanese pepper) are used! Cooked in Japanese soy sauce, with plenty of chirimen and sansho (Japanese pepper), this dish is a favorite of the Japanese.
■Aosa Nori Tsukudani (145g)
Nori tsukudani (seaweed stew) made with aromatic aosa seaweed from Aichi Prefecture, carefully cooked to preserve its aroma, flavor, and texture. It is recommended not only with rice, but also with cucumber, yam, or Japanese pasta!
■Nori Butter (145g)
This nori tsukudani is made from domestically produced black nori (seaweed) and boiled in soy sauce made from domestically produced ingredients. So far, it is just ordinary seaweed tsukudani, but by adding butter to the finish, a rich and mellow flavor is created. The simple seasoning of soy sauce, sugar, and hon mirin (Japanese sweet sake) enhances the flavor of the ingredients.
■Soybean Koji (145g)
A traditional soy sauce flavored seasoning full of soybean koji in Kita Shinshu. It is said to have originated when rice koji or soybean koji was soaked in soy sauce and left to mature over the winter. The slightly dark, savory soy sauce flavor is very appetizing. It is delicious eaten as it is, so please enjoy it on hot rice. It also goes well with a variety of ingredients as a seasoning or secret ingredient.