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Seasoning for mixed Rice Sea Bream Rice

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Size & Weight

Contents 173g (65g sea bream meat, 108g seasoning liquid)


Country of manufacture: Japan

Ingredients: Sea bream meat (from Kumamoto Prefecture)
Seasoning liquid: Sake, mirin, sea bream, salt, soy sauce, dried bonito flakes, ginger, sugar, syrup, yeast extract, kelp extract, kelp, fermented seasoning, agar, protein hydrolysate, dried bonito flakes, dried mackerel flakes, dried sardine extract, shiitake mushroom / sake spirit, (some contain wheat, mackerel, soybeans)

Shelf life 10 months from date of manufacture

Storage Method
Store away from direct sunlight, high temperature and high humidity.

Nutrition Facts (per product bag) (estimated value)
Energy 181kcal
Protein 17.6g
Fat 5.5g
Carbohydrates 13.8g
Salt equivalent 5.6g


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    Using sea bream from Kumamoto Prefecture.
    The flavor of sea bream is further enhanced by combining fillets of sea bream with a broth made by slowly simmering sea bream and six types of soup stock: bonito flakes, kelp, dried kelp, dried sardines, saba shavings, and shiitake mushrooms.

    This takikomi-gohan (rice seasoning) stock allows you to fully enjoy the flavor and aroma of sea bream.
    For 360ml of rice (2-3 servings)

    How to serve:
    1. Wash 360ml of rice and soak it in water for about 30 minutes
    2. Drain the rice and put the rice and seasoning liquid into the rice cooker's inner pot
    3. Adjust the water level to cook the white rice and stir
    4. Cook the rice with the snapper meat ( Ingredient liquid is also added)
    5. After cooking, steam for about 10 minutes and stir while breaking up the snapper meat.