After the eel shop told me to make eel furikake, I completed it after about a year and a half of trial and error. With its exquisite blend and seasoning, the eel shop also recognized, "This is delicious!!" The secret to its deliciousness is that domestic eel is marinated in Mizuho's special sauce, cooked and finished in a shigure stew. Hokkaido kelp, domestic shiitake mushrooms, Kagoshima bonito flakes, domestic seaweed, and domestic sansho are used. By drying the stewed eel and turning it into a powder, the rich richness and flavor are condensed. By combining it with special ingredients, it is finished in a taste that goes well with rice. Please enjoy it.