Tono - Furikake Five Colors of Flowers for Onigiri 32g

Goshoku No Hana Musibi

A brightly colored seasoned rice mix made with nozawana , green shiso, red radish pickles (akakabu), shibazuke, carrot, and daikon. Quick and convenient: simply stir into hot rice for a flavorful and colorful blended rice , perfect for onigiri, chirashi, okayu, or even to garnish pasta.

Highlights

• Ready in 1 minute: Mix with hot rice
• Texture: pieces selected to preserve the texture of the fillings
• Versatile: onigiri, chirashi, porridge (okayu), pasta and more

Preparation (for 1 g of cooked rice ≈ 180–200 g)

1. Pour the freshly cooked rice into a bowl or saucepan.
2. Add about 1 heaped tablespoon (≈ 8 g) of the mixture and stir evenly into the hot rice.
3. When the rice and mix are well mixed, close the container and let stand for 10 minutes to allow the flavors to distribute.
4. If the rice has been kept warm (保温), wait at least 15 minutes before checking that the toppings are rehydrated.

Side dish ideas & variations

• Onigiri: Form balls of seasoned rice for quick snacks.
• Chirashi: Sprinkle over vinegared rice for a colorful chirashi.
• Okayu (porridge): Add a spoonful of the mixture to flavor your rice porridge.
• Pasta (Japanese version): Cook 100g of dry pasta. Drain and mix with 8g (≈1 tbsp) of the rehydrated product and a drizzle of cooking oil for a simple and light wafu (Japanese style).

Ingredients

Nozawana (Brassica rapa), salt, sugar, glucose, perilla frutescens, beetroot, plum vinegar, white radish, pickled vegetables (eggplant, cucumber), carrot, acidifier: tartaric acid, preservative: phytic acid, coloring: anthocyanins, antioxidant: tocopherols

Average nutritional values per 100g