Recipe

Spagetthi Carbonara with young leaf and salmon
Gohan ni mazete young greens and salmon
Gohan ni mazete WakanatoSake
(Mix type radish leaf and Salmon Rice seasoning)
Putting importance on the natural taste of salmon in good balance of strongly roasted sesame.

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Ingredients
  • 160g Pasta（Linguine）
  • 2tsp.Salt
  • 3tbsp grated cheese
  • A
  • 2tbsp.Gohan ni Gohan ni mazete WakanatoSake
  • 120cc Milk
  • 40cc fresh cream
Directions
①　
  1. Boil 2 litters of water in the pot, put 2tsp of salt and boil the pasta for the time display on the package.
②　
  1. Put A in a frying pan and bring it to boil.
③　
Put cooked pasta into②, toss it and turn the stove off. Sprinkle grated cheese over it and toss well to mix with the sauce.
Tips
After mixing with A , bring it to boil so that Gohan ni mazete WakanatoSake can blend in pasta well. Wide pasta is preferable, but spaghetti also goes well with the sauce. Milk can be used as substitute for fresh cream.
Fried rice with Hijiki seaweed and Dried young sardine

Sofuto Furikake Hijiki Chirimen
(Soft type Sadine seaweed Rice seasoning)
Making good use of the flavors of Hijiki seaweed and dried small sardine to make moist and soft Furikake. Plain taste of Soy sauce.

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Ingredients
  • 300g Cooked rice
  • 50gLettuce（2 leaves）
  • 2 eggs
  • 3tbsp.cooking oil
  • 1 pinch of Salt and pepper
  • Soy sauce (a little)
  • 1.5tbsp.Sofuto Furikake Hijiki Chirimen
Directions
①　
  1. Tear lettuce into bite sized pieces.
②　
  1. Heat up 2 tbsp of cooking oil in a frying pan, put the beaten egg in it to stir swiftly, and put the egg on

a plate.

③　
  1. Heat up 1 tbsp of cooking oil in the frying pan, put cooked rice in it to break up and fry.
④　
  1. Add ② and Sofuto Furikake Hijiki Chirimen into the frying pan, fry it quickly and season it with soy sauce, salt and pepper.
Tips
Lettuce should be added last and do not overheat to keep its crispy texture.
Marinated Chicken wings with Red perilla
Soft Furikake Umeshiso

Soft Furikake Umeshiso
(Soft type Ume plum Red Perilla　Rice seasoning)
Furikake with the refreshing taste of crispy ume plum. Soft coloful Furikake with savory ume plum. It's best for boxed lunch.

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Ingredients
  • 12 chicken wings
  • 1 pinch of salt and pepper
  • 1 pinch of flour
  • A
  • 1～1.5tbsp Soft Furikake Umeshiso
  • 3 tbsp soy sauce
  • 4 tbsp.sake
  • 2 tbsp. Mirin
  • 2tbsp. water
  • 1 tbsp. sugar
  • 2 tbsp. ground-up sesame
  • 1/4onion(slice)
  • A little of carrot julienne
Directions
①　
  1. Season chicken wings with salt and pepper. Put flour on them and fry the both sides of them in a frying pan.
②　
Mix all the ingredients of A and soak ① in it.
Tips

The taste soaks in to the cooked chicken wings well when soaked while they are hot.
Onion salad with Katsuo Mirin+Ponzu
Katsuo Mirin Yaki

Katsuo Mirin Yaki
(Bonito Rice seasoning)　

Furikake with a good balance of good quality crispy shaving dried bonito roasted with Mirin, laver and sesame. A package with a zipper.

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Ingredients
  • 1  Onion
  • Katsuo Mirin Yaki
  • little Ponzu
  • Some sprouts of Japanese radish
Directions
①　
Finely slice an onion and submerge them in water to wash.
②　
Drain them and put them in a serving dish.
③　
Sprinkle Katsuo Mirin Yaki and soy sauce and garnish with sprouts of Japanese radish
Camembert cheese with Gomashio shiso
Gomashio Umeshisoiri
Gomashio Umeshisoiri
(Sesame and Salt with Ume plum Red Perilla Rice seasoning)　
Refreshing taste Sesame and Salt blended with good quality black sesame , grains of salt with Ume plum pulp and Ume perilla.

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Ingredients
  • 6P Camembert cheese
  • cracker
  • Gomashio Umeshisoiri
Directions
①　
  1. Cut 6P cheese into half.
②　
Put them on crackers and sprinkle Gomashio Umeshisoiri over them.
Tips

Sprinkle Furikake on the cut end surface.
Marinated Chicken wings with Red perilla
Ryoko no tomo

Ryoko no tomo
(Fish power Rice seasoning )
"Ryoko no tomo”of TANAKA was first made in 1916. The authentic taste values the natural taste of small fish,laver from the Seto insland sea, sesame and egg. Getting the best out of the natural ingredidents, this is traditional and signature Furikake,rich in calcium.

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Ingredients
  • 2 toast
  • Mayonnaise, to taste
  • Ryoko no tomo
Directions
①　
  1. Toast bread in the toaster.
②　
  1. Mix mayonnaise with Ryoko no tomo.
Tips

Thinly sliced bread is preferable.
Putting mayonnaise before Ryoko no tomo in the cup to mix well.