With a combination of Nori seaweed, cubic rice crackers and the green tea salt with Wasabi, it has tangy taste. Wasabi stems gives crisp texture.
Put a tablespoon of this onto the cooked rice(100g), and then add hot water(150ml).
Salt, cubic rice crackers, nori seaweed, stem wasabi, sugar, nozawa leaf vegetables, starch, dried bonito powder[fish], horseradish, green tea powder, yeast extract, dextrin, seasoning(amino acids), cyclic oligosaccharide, perfumes, pH regulator
Salt equivalent 2.2g