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Onishi Pocket Onigiri Wakame Seaweed 42g
Onishi Pocket Onigiri Wakame Seaweed 42g
what makes Onishi Pocket Onigiri Wakame Seaweed 42g different
Onishi Pocket Onigiri Wakame Seaweed is made from 100% domestic rice and is a portable onigiri that can be eaten without nibbling and without soiling your hands. The 3-point cut method is used for long-term storage. Lightweight, compact and portable. 1. peel off the seal on the surface of the bag. 2. open 'cut 1' and take out the oxygen absorber (AGELESS). Spread the bottom of the bag and place it with the center of the zip folded open. 3. Fill the bag with hot or cold water up to the 'pour line' on the surface of the bag. 4. Close the bag tightly and shake well (approx. 20 times) to mix the rice and ingredients. 5. wait until ready to serve. Allow 15 minutes for boiling water and 60 minutes for water (15°C). 6. press down on the top of the bag and shape the rice ball according to the package photo. Cut 'cut 2' horizontally. 7. cut 'cut 2' horizontally and cut 'cut 3' and 'cut 4' diagonally upwards. 8. fold the front and back packaging outwards and enjoy.
Ingredients
non-glutinous rice, dried ingredients [salt, Seaweed (wakame), sugar, Seaweed (konbu) extract, starch, scallop extract], monosodium glutamate (E621).
Nutrition per 100 grams
| Energy | 1506kJ/360kcal |
| Fat - of which saturated |
1g <0.1g |
| Corbohydrate - of which sugar |
81,7g 0,2g |
| Protein | 2,4g |
| Natrium (Salt) | 1,9g |
Best before date : 30.06.2029
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
non-glutinous rice, dried ingredients [salt, Seaweed (wakame), sugar, Seaweed (konbu) extract, starch, scallop extract], monosodium glutamate (E621).
Nutrition per 100 grams
| Energy | 1506kJ/360kcal |
| Fat - of which saturated |
1g <0.1g |
| Corbohydrate - of which sugar |
81,7g 0,2g |
| Protein | 2,4g |
| Natrium (Salt) | 1,9g |
Best before date : 30.06.2029
The actual best before date of the shipped product may vary depending on stock availability.
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
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Rice and Co in Korea und Japan
Did you know that people in Japan and Korea eat rice almost every day? Rice in Japan and Korea refers to a number of short-grain cultivars rice including ordinary rice and glutinous rice. Atomic rice, which is regarded as the beginning of Japanese rice, was cultivated in Jomon period about 3,000 years ago. After the war, the rice which became the staple food of the Japanese, contains a lot of energy sources. It has a high digestion and absorption rate, and it is also a protein source that makes up the body. Also, rice goes well with any side dishes such as fish and meat. Japanese meals, mainly of rice, are said to have good nutritional balance and are drawing attention internationally. Enjoy a fantastic range of rices from different rice-growing regions of both countries at NikanKitchen.com, and feel authentic Japanese and Korean humble grain that feeds the entire Japanese and Korean nation.
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