Quick & Easy Asian Cooking » Quick & Easy Japanese Kamameshi » Yamamori Shakitto Kinoko Kamameshi 8.7 oz

Yamamori Shakitto Kinoko Kamameshi 8.7 oz

Product Number - 1203581
Bin Number - 3352

Yamamori Shakitto Kinoko Kamameshi is truly a quick and easy meal. Its very simple to make and taste great. Just add the contents of the package to rice in your rice cooker, cook, and eat!

Price: $3.99 

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2 or more: $0.25 off each

Nutritional Information

Amount Per Serving
Calories 60  
   Calories From Fat 20  
    % Daily Value
Total Fat 2.5 g 3 %
   Saturated Fat 0 g 0 %
   Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 1010 mg 42 %
Total Carbohydrate 6 g 2 %
   Dietary Fiber 0 g 0 %
   Sugar 0 g  
Protein 2 g  
Vitamin A   0 %
Vitamin C   0 %
Calcium   0 %
Iron   0 %

Serving Size: 2.4 oz (70 g)
Serving per Container Approx.: 3.5
Net wt. 8.7 oz (247 g)
Mushrooms carrot, bamboo shoots, burdock, high fructose corn syrup, rice oil, soy bean curd, starch, salt, mirin, fish flavor, monosodium glutamate, citric acid, soy sauce (water, soy bean, wheat, salt), seaweed extract.

  • 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.

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Product Recipe

Cooking Direction:

1. Wash 2-1/4 cups of rice; drain well.
2. Add the Dashi Flavoring Packet (small packet) to rice.
3. Add 2 cups of water to rice and Dashi packet; mix well.
4. Pour entire Kamameshi Vegetable Packet (large packet) over rice. (It is not necessary to mix content with rice).

Note: Use rice cooker for best results.

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Customer Reviews

Rating: 5 
		of 5 Stars! Wednesday Mar 17 2010 18:34
by Michelle
I had seen several recipes on the net using gmadare sauce and decided to order a bottle and give it a try. This has a wonderful flavor and takes very little of the sauce to spice up whatever you may put it on. I've found I love marinating tuna steaks in it with a little soy sauce added, salmon has worked out well too, and it also makes a nice dressing for your average side salad. A friend told me that while's in uncommon, she enjoys using thinning it a bit with water and mirin and using it as the dip for when she makes cold noodles in the summers. I'm eagerly awaiting the warmer days of summer here to give this suggestion a try myslef.

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