This vegetarian Omusubi uses the fragrant and chewy Kin no Ibuki brown rice produced in Miyagi Prefecture, and the tsukudani (simmering in Japanese sauce) filling contains juicy and chunky fresh shiitake mushroom and thick-cut kombu. The two amplify the flavour in each other to create a deeper umami, while the shiitake mushroom is cut into thicker pieces to present its firm texture. The seasoning is mainly a sweet soy sauce base, which is saccharine and savoury and makes the Japanese rice even more delicious.
Shiitake Mushroom and Seaweed Omusubi (Brown Rice)
Mushroom, kelp, kelp stock, sugar, soy sauce
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.