Ryohin Keikaku Co., Ltd., which plans and develops MUJI products, will be releasing two new products in its "Takikomi Gohan no Moto" series, "Takikomi Gohan no Moto Squid and Ginger Rice" and "Takikomi Gohan no Moto Okinawa-style Braised Pork Rice," at MUJI stores nationwide and online from September 9th.
■Inspired by local cuisine
The "Takikomi Gohan no Moto" series is designed to make rice even more delicious, and these new products are inspired by the local cuisine of Hokkaido and Okinawa. They also come with separate ingredients and sauces to add after cooking. They are especially recommended at this time of year, when new rice begins to appear on the market.
"Squid and Ginger Rice Seasoning"
Modeled after Hokkaido's "ikameshi," this seasoning uses round slices of squid and combines it with shredded ginger. Using kelp stock as a base, it brings out the umami of the squid and cooks the rice with a strong soy sauce flavor. After cooking, add the separately provided "dried green onions" and finish by steaming a little.
"Okinawa-style Braised Pork Rice Seasoning"
Modeled after Okinawa's "Jushii," this seasoning uses domestic pork and combines it with hijiki seaweed, lotus root, and shiitake mushrooms. The rice is seasoned with a strong bonito and kelp broth and seasoned with soy sauce and sugar to create a sweet dish. After cooking, the rice is finished by pouring the separately provided "Shikuwasa Sauce" over it, which adds a refreshing acidity to the shikuwasa juice, bringing out the sweetness of the pork.
Also, "Domestic Steamed Rice," which combines non-glutinous rice and glutinous rice, will be released at the same time. When used together with the "Takikomi Gohan no Moto," you can cook rice with a chewy texture, resulting in a finish similar to okowa (steamed rice).
*No artificial seasonings, synthetic colorings, or flavorings used ("Takikomi Gohan no Moto" only)
・Takikomi Gohan no Moto Squid and Ginger Rice 161.5g (serves 2-3 people, for 2 cups of rice) 450 yen (tax included)
Squid and ginger are cooked in kelp stock and soy sauce, and finished with dried green onions.
Inspired by the local Hokkaido dish "ikameshi."
・Takikomi Gohan Mix Okinawan-Style Braised Pork Rice 161.5g (serves 2-3 people, uses 2 cups of rice) 450 yen (tax included)
Pork, hijiki seaweed, lotus root, etc. are simmered in dashi and soy sauce, then topped with a sauce made with shekwasha juice. It is modeled after the local Okinawan dish "Jushii."
・Domestic Steamed Rice 300g (approx. 2 cups) 390 yen (tax included)
This domestic rice is made from a combination of 50% non-glutinous rice and 50% glutinous rice. The resulting rice has a glossy finish like steamed rice and a chewy texture.
Click here for company press release details
■Inspired by local cuisine
The "Takikomi Gohan no Moto" series is designed to make rice even more delicious, and these new products are inspired by the local cuisine of Hokkaido and Okinawa. They also come with separate ingredients and sauces to add after cooking. They are especially recommended at this time of year, when new rice begins to appear on the market.
"Squid and Ginger Rice Seasoning"
Modeled after Hokkaido's "ikameshi," this seasoning uses round slices of squid and combines it with shredded ginger. Using kelp stock as a base, it brings out the umami of the squid and cooks the rice with a strong soy sauce flavor. After cooking, add the separately provided "dried green onions" and finish by steaming a little.
"Okinawa-style Braised Pork Rice Seasoning"
Modeled after Okinawa's "Jushii," this seasoning uses domestic pork and combines it with hijiki seaweed, lotus root, and shiitake mushrooms. The rice is seasoned with a strong bonito and kelp broth and seasoned with soy sauce and sugar to create a sweet dish. After cooking, the rice is finished by pouring the separately provided "Shikuwasa Sauce" over it, which adds a refreshing acidity to the shikuwasa juice, bringing out the sweetness of the pork.
Also, "Domestic Steamed Rice," which combines non-glutinous rice and glutinous rice, will be released at the same time. When used together with the "Takikomi Gohan no Moto," you can cook rice with a chewy texture, resulting in a finish similar to okowa (steamed rice).
・Takikomi Gohan no Moto Squid and Ginger Rice 161.5g (serves 2-3 people, for 2 cups of rice) 450 yen (tax included)
Squid and ginger are cooked in kelp stock and soy sauce, and finished with dried green onions.
Inspired by the local Hokkaido dish "ikameshi."
・Takikomi Gohan Mix Okinawan-Style Braised Pork Rice 161.5g (serves 2-3 people, uses 2 cups of rice) 450 yen (tax included)
Pork, hijiki seaweed, lotus root, etc. are simmered in dashi and soy sauce, then topped with a sauce made with shekwasha juice. It is modeled after the local Okinawan dish "Jushii."
・Domestic Steamed Rice 300g (approx. 2 cups) 390 yen (tax included)
This domestic rice is made from a combination of 50% non-glutinous rice and 50% glutinous rice. The resulting rice has a glossy finish like steamed rice and a chewy texture.
Click here for company press release details
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