English
Deutsch
日本語
-130g.png)
-multi-5.png)
Marumiya Mazekomi Wakame Shiso-Kombu 29g
Marumiya Mazekomi Wakame Shiso-Kombu 29g
Best Before, Important Information
MHD: 22.07.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1255kJ/300kcal |
| Fat - of which saturated |
13.5g 1g |
| Corbohydrate - of which sugar |
27g 1.5g |
| Protein | 17.5g |
| Natrium (Salt) | 31g |
Seaweed (wakame), SESAME OIL, SOY SAUCE, kelp, salt, high fructose corn syrup, red perilla, reduced starch syrup, yeast extract, sugar, dextrin, brewed vinegar, palm oil / monosodium glutamate (E621).
Details & Importer
Manufacturer: MARUMIYA
Japan Trends B.V.Einsteinweg 16-182627BN DelftNiederlande
Often bought together
inc. tax plus shipping costs
Often bought together
inc. tax plus shipping costs
You can still love this!
inc. tax plus shipping costs
So NikanKitchen, these are our customers.
Frequently asked questions
How do I best prepare Marumiya Mazekomi Wakame Shiso-Kombu for immediate use?
Simply sprinkle the contents of the packet directly onto freshly cooked, hot white rice. Mix thoroughly just before eating to distribute the flavors evenly.
Can this product be used as a topping for dishes other than plain rice?
Yes, it can be used as a garnish or topping for chilled tofu, plain noodles like udon or somen (added after cooking), or mixed into rice balls (onigiri).
How can I intensify the Shiso (perilla leaf) flavor in my dish?
To enhance the Shiso presence, add a few fresh, finely julienned shiso leaves to the rice just before mixing in the Mazekomi product.
If I use this on Somen noodles, should I add extra liquid or seasoning?
Somen noodles are often served cold with a dipping sauce (tsuyu). For cold somen, you can lightly drizzle tsuyu over the noodles first, then sprinkle this product on top for flavor and texture contrast.
How does this compare flavor-wise to a plain Furikake (e.g., non-wakame/shiso flavor)?
This product offers a more pronounced oceanic and slightly herbal complexity due to the combination of wakame seaweed and shiso. Standard furikake often focuses more on sesame or dried fish components without the distinct pickle-like brightness of shiso.
