This time, a classmate dragged me along to browse Kayanoya. Their family had asked them to stock up all at once on enough dashi packets and seasonings for chawanmushi to last the next six months. Since I usually don’t have much opportunity to cook, I could only look at most of the products and put them back. Then I happened to spot the “だしふりかけ” at the end. It didn’t require cooking and wasn’t too expensive, so I bought the bonito and plum bonito flavors to try back in Taiwan.
After actually trying them, they changed the way I think about furikake. This kind is moister, and the flavor is more deeply absorbed. Comparing the two, the bonito flavor is milder, with the savory taste of dashi and dried bonito as the main notes. The plum bonito has the added tart aroma of plum and red shiso, making it more refreshing and appetizing. I especially like the plum bonito. When it’s hot in the summer and I don’t feel like eating much, something slightly tart really can make me eat another bowl of rice.
I originally thought Kayanoya was mainly suited to people who cook regularly, but even someone like me who rarely cooks can find suitable products there. It’s really nice.
