Rice miso (manufactured in Japan), sugar, soy sauce, starch syrup, sea bream, fermented seasoning, bonito flakes extract, ginger, battered sesame, kagura namba, yuzu juice, kelp, pepper, salt/alcohol, (including wheat, sesame, and soybeans)
Put it on rice and rice balls as it is, as well as furofuki radish, tofu and thick fried rice. Dissolve it in water and make it cold and soupy. Mix with mayonnaise for dip.