A Japanese seasoned-rice base made with Hokkaido scallops and Shodoshima soy sauce, with kombu (kelp) extract worked in as a hidden layer of depth. One 230 g box seasons 2 go of rice and serves 2–3, turning plain white rice into fragrant hotate meshi.
About Takara Syokuhin
Takara Syokuhin (宝食品株式会社) has been making food on the island of Shodoshima in Kagawa Prefecture since 1948, starting in tsukudani — soy-simmered preserves — and expanding into kamameshi and takikomi gohan seasoning bases, nori products and retort foods. The company holds ISO 9001, ISO 22000 and FSSC 22000 certification, and in 2020 its chirimen sansho was certified as an official Japanese space food (宇宙日本食).
What is takikomi gohan?
Takikomi gohan (炊き込みご飯) is Japanese seasoned rice. Unlike rice that is stirred through with ingredients after cooking, the seasoning goes into the pot with the uncooked rice, so every grain takes on the flavour as it steams. A meshi no moto (めしの素) is the ready-made base that does it for you.
Ingredients
Scallop (Hokkaido), sake, salt, sugar, mirin, soy sauce, kombu (kelp) extract / seasoning (amino acids).
Allergens
Contains: soy, wheat, molluscs (scallop).
Soy and wheat are declared by the manufacturer. Molluscs is declared because the product is made with scallop.
Nutrition — per 230 g box (manufacturer's estimated values)
- Energy: 60 kcal
- Protein: 6.4 g
- Fat: 0.2 g
- Carbohydrate: 7.8 g
- Salt equivalent: 6.4 g
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese scallop seasoned-rice base · 帆立めしの素 · Takara Syokuhin meshi no moto range.
