Mizkan Jyumoku Chirashi turns plain old rice into a full and fantastic meal. Simply cook your rice like normal, add contents of the package, serve and eat. Add your favorite fish roe or seafood enhanced flavor and texture.
Amount Per Serving
Calories From Fat
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NUTRITION FACTS Serving Size: 3.2 oz (91.2g) Serving per Container Approx.: 4 Net wt. 12.8 oz (364.8 g)
This is homestyle sushi, just like my Japanese Mama used to make for special occasions. When we made this for our older relatives, they were at first very impressed by our cooking skills and then surprised when we told them it was a mix, so I consider it to be excellent quality.
This mix makes 4 servings total, but the ingredients are divided up to allow you to just make 2 servings at a time if you desire.
For 4 servings, the instructions say to make 4 cups of rice, but when you are measuring the uncooked rice before cooking be aware that Japanese "cups" of rice are smaller than American: 1 Japanese "cup" = 3/4 American cup, which means if you are using an American measuring cup, make 3 cups of rice (instead of 4) for 4 servings. Go ahead and cook the rice in the usual way. Note: you must use Japanese style short grain rice (such as Kokoho Rose or Nishiki), sometimes labeled as sushi rice.
After the rice cooks, wait 15 minutes, then empty into a large nonreactive bowl (wood, glass, or plastic; not metal). Add contents of all the packets except the nori (seaweed) and use a paddle or spatula to fold together (avoid mashing the grains of rice) until well combined, fanning to cool the rice as you fold.
After the rice has cooled, you may add thin strips of slightly sweetened scrambled egg and/or pickled ginger scattered on top. (We always do, since Mama always did. You may also add whatever else you like to have on your sushi, according to your taste, but this is all I add to mine.) Cover with damp towel and keep at room temperature until time to serve. When ready to serve, scatter contents of nori packet on top.
Leftovers should be put in an airtight container and refrigerated. To reheat rice after refrigeration, always sprinkle a little water on before microwaving to allow the rice to steam and soften again.
Thursday Jan 12 2012 16:44
Well... i hate to give a not so nice review. But i'm just not sure what to think. Some of it is my fault for not being able to read the text on the package. I was not sure how much rice this should be combined with. I think my rice-to-package ratio was off, or this is meant to be incredibly subtle in flavor (i ended up using both sets of packets).
Now, we did like it. The combination of textures and ingredients was interesting to try.
I hate to say it, but it was the Chef Boyardee of Asian food. If the price were closer to $5 a piece i might have it again.
But take me with a grain of salt, because i am American and have only been to Mexico and Canada.