Japanese Seasonings » Furikake Seasoning » Ume Nori Goma Furikake 1.9 oz

Ume Nori Goma Furikake 1.9 oz

Product Number - 01817
Bin Number - 3051

Ume Nori Goma Furikake is a Japanese condiment that is used to give steamed rice and other dishes a sprinkling of flavor. Seaweed flakes, sesame seeds, and spiced plum powder mix to make an amazing flavor.

Price: $4.38 

Buy in Bulk and Save!

2 or more: $0.03 off each
5 or more: $0.06 off each
10 or more: $0.09 off each
15 or more: $0.12 off each



Nutritional Information

Amount Per Serving
Calories 10  
   Calories From Fat 0  
    % Daily Value
Total Fat 0 g 0 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Total Carbohydrate 1 g 10 %
   Dietary Fiber 0 g 0 %
   Sugar 1 g  
Protein 0.5 g  
Vitamin A   0 %
Vitamin C   4 %
Calcium   2 %
Iron   2 %

NUTRITION FACTS
Serving Size: 1 tbsp (2 g)
Serving per Container: 22
Net wt. 1.94 oz (55 g)
 
INGREDIENTS
Seaweed, sesame seed, egg, powder, plum powder, seasonings.

  • Product of Japan
  • Percent Daily Values (DV) are
    based on a 2,000 calorie diet
  • Not responsible for typos,
    inaccuracies, misinformation,
    or omission stated or implied.


Back to top

Customer Reviews

Rating: 5 
		of 5 Stars! Wednesday Sep 01 2010 16:53
by Teresa
I just got these in the mail today and I love them! I tried the tofu shirataki noodles first and I actually prefer the texture of these tofu-free ones better (plus they have no calories). The angel hair tofu shirataki was a little more rubbery to me. These seem a little softer and more noodle-like. The texture of shirataki noodles is a lot like canned mushrooms. They have a little bit of an odor, but this can be rinsed off. I cooked them up with udon seasoning broth, onions, garlic powder, shrimp, and ume nori goma furikake seasoning sprinkled on top and they came out great! I've heard that these noodles taste best with Asian seasonings and not things like tomato sauce. I did try the tofu ones with butter, Parmesan cheese, garlic, and a little salt, though, and they tasted good that way.


Back to top