Japanese people love white rice after all. When you come back from overseas, there is nothing more delicious than white rice that you haven't eaten in a long time.

By the way, the merit of internal assistance that makes such white rice even more delicious is the " rice companion" such as mentaiko, furikake, and tsukudani. Recently, I've heard that rice is undergoing various "evolutions".

So, this time, we picked up the ones that the En-eating editorial department actually ate and thought "seriously delicious" from among the popular rice friends in Chimata. We will send you 5 "evolutionary friends" that you want to add to the hot and hot white rice!

1, sprinkle with mackerel miso

"Saba no Miso Furikake" sold by Ajigen (298 yen plus tax). It is a product that won the silver prize in the soft sprinkle category of the national sprinkle grand prix. It is finished by adding sesame, pine nuts, sea lettuce, etc. to "mackerel miso boiled flakes" using 100% domestic mackerel.


It 's a revolutionary child in the furikake world, and it's delicious as if you're eating it with the mackerel loosened itself! The sweet flavor is messed up with white rice, and you can enjoy the contrast of texture such as moist mackerel meat, bubble wrap sesame, and crispy pine nuts.


The flavor of sea lettuce that fluffy comes out of your nose is also the best. The spiciness of ginger is slightly effective, and there is no fishiness at all. If you're not good at it, sprinkle it with one meal and you'll probably finish one bag ... It's so delicious that it doesn't stop.

2, beef flakes

"Beef Toro Flakes" (200g (7.05oz) 2,484 yen, tax included) sold by Tokachi Slow Food in Hokkaido. The meat of beef raised on Tokachi's vast ranch is made into crispy flakes and processed by the same method as prosciutto. Store in a frozen state.



When placed on hot or other rice, the frozen beef and roast flakes begin to melt slowly. When you cheek this, the fat of the meat melts softly at body temperature, and the elegant sweetness and umami fill your mouth ...!


The flakes themselves are lightly seasoned, so it is recommended to add a little soy sauce before eating. The melting taste of the meat is even more pronounced. If you sprinkle wasabi soy sauce, it's like eating a high-class marbled beef Toro-grip. Also, if you drop one egg and sprinkle soy sauce on it, it will become a slightly luxurious beef bowl that melts thickly in your mouth.

3, sprinkle meat mao

Marumiya's "Nokke Furikake" series, which has become a hot topic on TV and the Internet. From the various flavors, I chose the popular "Niku Mao" (238 yen plus tax).


Minced chicken with a strong presence is combined with bamboo shoots, wood ear mushrooms, and green onions to make mapo tofu.


A spicy, spicy, slightly sesame oily Chinese taste that claims to be gutsy the moment you eat it. It has a strong flavor, and it doesn't go wrong with white rice. The more you chew, the more delicious the meat will exude! There is also a crispy texture of wood ear and bamboo shoots, which is already a sprinkle or side dish .

4, Japanese anchovy tuna Shutou

A clerk at KALDI suggested that it was "quite popular", so when I bought it, I found the "Japanese Anchovy Tuna Shutou" (448 yen including tax), which is a food that I really fell in love with. So to speak, it 's a salted tuna version of squid.


It has a thick texture, a salty taste, and the scent of liquor that people who like it really like. Not only for sake, but also for white rice. You can lightly serve a glass of rice with just one scoop.


I'm a little strong friend, so it seems like I like it or not, but I like it. It may be suitable for people who like alcohol.

5, it ’s good,

I bought it at Seijo Ishii, "I think it's delicious cooked on Shodoshima" (330 yen plus tax). "Ginger Tsukudani" is made by seasoning domestic ginger with sugar, mirin, dried bonito flakes, etc. The naming also has a good sense.


When you put it in your mouth, it will be softly wrapped in the umami and sweetness of bonito. And the crunchy texture of ginger and the bittersweetness that spreads as you chew. Finally, the spiciness of the nose also burns your appetite.


Rather than a savory taste the moment you eat it, it is a type that exudes a wrinkled umami by chewing it. Take a half step back to enhance the deliciousness of the rice. I'm glad that the aftertaste is refreshing even if I eat a lot. In addition to rice, you can put it on somen noodles or cold noodles!


――The above are the 5 best selections of evolved rice selected by the En-eating editorial department. Did you have any products that you have already eaten?

The taste and taste are very satisfying, and the rice friends have evolved to the point where they may no longer need side dishes. It will add a little flower to your usual lunch, so you may want to keep it in your office freezer or desk!