#furikake

If you don't know, there's a part in the manga where Hachiware talks about collecting different packets of furikake.

Bandai Namco Japan has partner up with Marumiya, a Japanese food brand specialist in convenient food products. The collaboration brings two products which are super adorable, and of course delicious!

First is the Tamagotchi Rice Seasoning (furikake), available in four classic flavors, and it’s conveniently packaged in small pouches which is perfect for both the dinner table and lunchboxes. These will be sold in a 20 pack which features 6 egg flavored, 6 sake flavored, 4 okaka flavored, and 4 beef flavored.

Second is the Tamagotchi Curry which features pork and seven vegetables (potatoes, carrots, corn, onions, pumpkin, tomatoes, and spinach) with a mild flavor that’s easy for children to eat. It can even be enjoyed without being heated up. 

Each pack includes one collaboration sparkling sticker for a total of 20! You should start seeing these collaboration products on shelves starting Thursday, February 19th, 2026 in Japan.

“Korean seaweed soup, or Miyeokguk, is a non-spicy, savory, and nutritious dish made primarily from miyeok (seaweed) and typically beef or seafood, seasoned with soy sauce and sesame oil. It holds significant cultural importance in Korea, traditionally eaten on birthdays to honor one's mother and by women postpartum for its rich nutrient content that aids in recovery and lactation.”

I actually stumbled across it when looking for a non-meat broth to make a soup for leftover dumplings.

First, I made a broth with a large piece of konbu soaked in 8 cups of cold water for half an hour (don’t rinse the white powder; it’s full of umami). I then brought it to a very low boil over medium heat and then removed the konbu and added 2 TB fish sauce (Vietnamese was what I had in the house) and 1.5 TB of mirin.

While the konbu was soaking I hydrated .5 ounce wakame in a large bowl of cold water for 15 minutes and then twisted the plump seaweed in a towel to remove as much water as possible. I then sautéed it in a TB of sesame oil with a teaspoon each of minced ginger and garlic.

I added the wakame to the finished konbu broth with 1 LB if firm white fish cut into chunks and 2 TB soy sauce. I let the flavors meld in the simmering broth for 15 minutes and then added 8 large Korean dumplings (from the freezer section at our grocery store) and cooked for a further 15 minutes.

I served it with the sun-dried shiso flower furikake I made a week or two back from shiso flowers I foraged in St. Clare’s Glade after our snowstorm.