Fresh Shirasu Whitebait & Umeboshi Rice Topping

🍚 Fresh Shirasu & Umeboshi Rice Topping
A LEON magazine collaboration — deeply flavorful, delightfully healthy

Born from a special collaboration with Japanese fashion magazine LEON, this premium rice topping was created by the proprietress of a 160-year-old whitebait shop, inspired by her wish to provide delicious, wholesome food for her family.

✨ The secret? A blend of two traditional fermented ingredients:

• Kishu Nanko umeboshi (premium pickled plum)

• Takuan (pickled daikon radish)
  along with kelp, hijiki seaweed, and shiitake mushrooms — all balanced with tender, flavorful fresh shirasu whitebait.

📝 LEON’s editorial team praised it, saying it’s so good, “you’ll find your rice disappearing before you know it.”

Recommend:
Use as a topping for steamed rice, tofu, salads, or even pasta to add an elegant touch of umami, acidity, and depth to any dish.

Processed in:
Wakayama

Spec:
60g

Ingredients:
whitebait, umeboshi pickled plum (plum, protein hydrolysate, dextrin, monosodium L-glutamate, salt, glucose, alanine, sodium citrate, sodium aspartate, disodium succinate, glycine, yeast extract, disodium 5'-ribonucleotide, succinic acid sodium salt), pickled radish (dried radish, rice bran, salt, kelp, red chili pepper, persimmon peel, mikan citrus peel), salt, shiitake mushroom, kelp (kelp, soy sauce, sugar, salt), hijiki (soy sauce, sugar, hijiki, salt), rice oil, seasoning (monosodium L-glutamate), sweetener (sucralose), acidifier, alcohol, vitamin B1